By Stacy Goldberg

Crave the crunch but not the calories of deep fat frying? Look no further—these tasty vegetables are full of phytochemicals, compounds found in plants which serve as antioxidants, while minimizing the mess and fat of deep fat frying.

Ingredients:
1/4 cup fine dry whole wheat bread crumbs or Bob’s Red Mill Almond meal
1 tablespoon parmesan cheese
1/8 teaspoon paprika
2/3 cup of 1/4″ sliced mushrooms
2 tablespoons Italian salad dressing
2/3 cup 1/4″ thick sliced onion rings
2/3 cup 1/4″ thick sliced cauliflower

Serves: 4

Cook Time: Under 30 Minutes

Directions:
Preheat oven to 450 degrees. Spray a baking sheet with cooking oil spray. Set aside. Stir together breadcrumbs, parmesan cheese and paprika in a 9″ pie plate until well mixed. Place vegetables in a medium bowl. Drizzle salad dressing over vegetables and toss till coated. Roll vegetables in crumb mixture till coated. Place the coated vegetables in a single layer on the baking sheet. Bake for 10-12 minutes or until golden.

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