Zesty Oven Fried Vegetables Food

OVEN-FRIED VEGETABLES

Steps:

• Spray a baking sheet with nonstick coating.
• Set aside.
• In a 9-inch pie plate stir together bread crumbs, Parmesan cheese, and paprika until well mixed.
• In a medium mixing bowl place the vegetable slices.
• Drizzle vegetables with salad dressing; toss until coated.
• Place the coated vegetables in a single layer on the prepared baking sheet.
• Bake vegetables in a 450 degree oven for 9-11 minutes or until golden brown.

ZESTY ROASTED VEGETABLES

Steps:

• Preheat oven to 450°F.
• Line 15x10x1-inch baking pan with foil; spray with cooking spray. Set aside.
• Toss vegetables with dressing and 1/4 cup of the cheese; spread into prepared pan.
• Bake 28 to 30 minute or until vegetables are tender, stirring after 15 minute.
• Sprinkle with remaining cheese.

ZESTY OVEN BAKED FRIES

Steps:

• Heat oven to 450°.
• Spray a baking sheet with cooking spray.
• Combine all dry ingredients and combine with potatoes, tossing to coat.
• Drizzle with oil, tossing again to coat.
• Arrange potatoes in a single layer on baking sheet and bake for 35 minutes or until golden brown.

ZESTY OVEN-FRIED RICE

Steps:

• In a saucepan, bring broth to a boil.
• Add rice.
• Reduce heat; cover and simmer for 20 minutes.
• Meanwhile, in a skillet, cook beef, onions, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender.
• Drain and place in a large bowl.
• In the same skillet, cook and stir eggs until set but still moist.
• Add to meat mixture.
• Fluff rice with fork.
• Add rice, mushrooms, soy sauce and hot pepper sauce to meat mixture; mix well. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
• Cover and bake at 350° for 30 minutes or until heated through.

ZESTY VEGGIE NOODLES

Steps:

• Put the noodles in a large bowl, cover with boiling water for 4 minutes, then drain and quickly rinse with cold water.
• Meanwhile, mix the soy sauce, orange juice and zest with the sugar and cornflour and set aside. Heat the oil in a wok, add the ginger and garlic and fry for 1 minute. Add the sherry and the peppers and fry for a minute more. Tip in the rest of the vegetables, except the water chestnuts and spring onions, and fry for another 3 minutes.
• Stir in the water chestnuts and spring onions, keeping a few spring onions for a garnish. Add the sauce and noodles and stir fry until hot. Sprinkle with the remaining spring onions and serve straight from the wok.

ZESTY ROASTED VEGETABLES

Steps:

• Heat oven to 450°F.
• Cover rimmed baking sheet with Reynolds Wrap® Aluminum Foil; spray with cooking spray.
• Toss vegetables with dressing and 1/4 cup cheese; spread onto prepared baking sheet.
• Bake 28 to 30 min. or until vegetables are tender, stirring after 15 min. Sprinkle with remaining cheese.

ZESTY OVEN FRIED VEGETABLES

Steps:

• Line cookie sheet with foil; place in oven. Heat oven to 400°F.
• In small bowl, combine cornflake crumbs, parmesan cheese, salt, garlic powder and ground red pepper; mix well.
• In another small bowl, beat egg white, milk and hot pepper sauce until frothy.
• Dip each vegetable piece in egg white mixture then crumb mixture to coat evenly; place on waxed paper.
• Remove hot cookie sheet from oven. Spray foil with nonstick cooking spray. Place coated vegetables on spray-coated sheet.
• Bake for 8 to 12 minutes or until lightly browned and crisp-tender.
• If desired, serve with fat-free ranch salad dressing or pizza sauce.