Categories: side dish

Ingredients

• 1/2 cup corn flake crumbs
• 2 tablespoons grated parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8-1/4 teaspoon ground red pepper (cayenne)
• 1 egg white, slightly beaten
• 1 tablespoon skim milk
• 8 -10 drops hot pepper sauce
• 1/8 teaspoon of garlic powder
• 3 cups assorted fresh vegetables (carrot, sweet potato and eggplant slices, cut 1/8 inch thick, or cauliflower and broccoli florets an)

Directions

1. Line cookie sheet with foil; place in oven. Heat oven to 400°F.

2. 2

3. In small bowl, combine cornflake crumbs, parmesan cheese, salt, garlic powder and ground red pepper; mix well.

4. 3

5. In another small bowl, beat egg white, milk and hot pepper sauce until frothy.

6. 4

7. Dip each vegetable piece in egg white mixture then crumb mixture to coat evenly; place on waxed paper.

8. 5

9. Remove hot cookie sheet from oven. Spray foil with nonstick cooking spray. Place coated vegetables on spray-coated sheet.

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11. Bake for 8 to 12 minutes or until lightly browned and crisp-tender.

12. 7

13. If desired, serve with fat-free ranch salad dressing or pizza sauce.

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