Baked Vegetable Sticks Food
NAT'S OVEN BAKED ZUCCHINI STICKS
Make and share this Nat's Oven Baked Zucchini Sticks recipe from Food.com.
Provided by Nat Da Brat
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 F.
- Spray large baking sheet with oil cooking spray.
- Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
- Toss zucchini in a bowl with the olive oil.
- Mix dry ingredients in a plastic bag.
- Place zucchini, a handful at a time, in the plastic bag, and shake to coat.
- Bake 20 minutes.
- Turn zucchini, bake another 10 to 15 minutes, or until golden brown.
- Serve with Creamy Horseradish Dip recipe#79910 or your favorite dip.
Nutrition Facts : Calories 84.4, Fat 5.7, SaturatedFat 1.7, Cholesterol 5.5, Sodium 253.1, Carbohydrate 5.5, Fiber 1.7, Sugar 3.8, Protein 4.3
BAKED VEGETABLES I
Very simple vegetable dish seasoned with dry soup powder, and baked until tender and caramelized. Try different dry soup types to vary the flavor. I like onion or mushroom.
Provided by Klara Yudovich
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
- Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
- Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 41.4 g, Fat 14.5 g, Fiber 8.9 g, Protein 7.8 g, SaturatedFat 2 g, Sodium 719.2 mg, Sugar 9.2 g
VEGETABLE STICKS
The Vegetable Sticks recipe out of our category Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Snack, Appetizer, Side Dish
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Rinse the vegetables, peel if necessary and cut into bite-sized pieces.
- Rinse chives, shake dry and cut into thin slices.
- Rinse lemon in hot water, wipe dry and finely grate the peel.
- Juice lemon.
- Add cream cheese, yogurt, chives, lemon zest, and lemon juice to a bowl. Stir to combine.
- Fold caviar into dip and season with salt and pepper. Serve with the prepared vegetable sticks.
Nutrition Facts : Calories 137 kcal, Fat 4 g, SaturatedFat 0.8 g, Protein 13 g, Carbohydrate 11 g, Sugar 0 g, Cholesterol 113 mg
BAKED VEGETABLE STICKS
Zucchini, yellow squash and eggplant sticks that are lightly coated with seasoned breadcrumbs and then baked. I serve this either as a vegetable or as an appetizer with marinara sauce
Provided by Sandyg61
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees.
- Spray a cookie sheet with non-stick spray.
- Cut the vegetables in half lengthwise and then cut each section in half crosswise.
- Cut the quaters into long strips 1/4 inch thick.
- Toss the vegetables with the olive oil.
- Mix all ofthe dry ingredients in a large bowl.
- Add a handfull of vegetables to the breadcumbs and coat with crumbs.
- Lightly shake off any excess crumbs and place the vegetables in a single layer on the cookie sheet.
- Repeat until all of the vegetables are done.
- Bake for 10 minutes. Turn the vegetables over and bake for another 5 to 10 minutes.
- Coating should be crisp and vegetables tender.
VEGETABLE QUICK STICKS
These flavored quick sticks, made by adding fresh vegetable juice to the Classic Quick Breadsticks recipe, make a stunning presentation when arranged by color.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 3 dozen
Number Of Ingredients 3
Steps:
- To make any of these flavored quick sticks, add the juice and listed amount of water in place of the 1/2 to 3/4 cup of water in step 1 of Classic Quick Breadsticks and proceed with the recipe.
- Combine carrot juice with 1/4 cup cold water.
- Dissolve tomato paste in 1/2 cup plus 2 tablespoons water.
- Combine beet juice with 1/2 cup cold water.
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