Vegetable Sticks Food

BAKED VEGETABLE STICKS

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.

BASIC VEGETABLE STOCK

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan.
• Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender.
• In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain.
• Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil.
• Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above.
• Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh).

VEGETABLE STACKS

Steps:

• Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil. Toss the potatoes, tomatoes, eggplant, olive oil, garlic, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl.
• Place a potato slice in each muffin cup (trim if needed). Top with an eggplant slice, then a tomato slice. Cover the pan with foil and bake until the vegetables are tender, 30 to 35 minutes.
• Uncover the pan, sprinkle with the parmesan and bake, uncovered, until browned, about 15 more minutes. Let cool 5 minutes, then remove from the pan. Top with chopped parsley.

VEGETABLE SPIRAL STICKS

Steps:

• Cut carrots lengthwise into quarters.
• In a large skillet, bring 2 inches of water to a boil.
• Add carrots, and cook for 3 minutes.
• Add asparagus, and cook for 2-3 minutes longer.
• Drain and rinse with cold water, and pat dry.
• Cut each piece of breadstick dough in half, and roll each bpiece into a 7 inch rope.
• Wrap one rope in a spiral around each vegetable.
• Place on baking sheet coated with cooking spray, and tuck ends of dough under vegetables to secure.
• Brush with egg white.
• Combine cheese and oregano, and sprinkle over sticks.
• Bake at 375 degrees for 12-14 minutes or until golden brown.