This is a recipe modified from a cookbook long since lost or sold or whatever. I remember the book — it was 2 inches thick and bound with yellow plastic binding. But I’ve forgotten the name. Haven’t forgotten the recipe….
serves 4 as a side dish
also good as finger-food at a party
double or triple the recipe for more people or more variety…
possible veggies include (but are not limited to):
portabello or shitake mushroom slices
yellow crookneck squash
sweet potato slices
new potato slices
bell pepper strips or rings (seeded)
drained tomato slices
Here’s the basic idea for roughly 3-4 cups of prepared veggies:
- Wash and cut your veggies into finger-food / bite sized pieces and blanch them* for 3-4 minutes in rapidly boiling water. Remove from water and drain on paper towels.
- In a large mixing bowl, combine:2/3 c unseasoned bread crumbs
1/2 c grated Parmesan cheese
1 T fresh ground black pepper, or Penzey’s Shallot Pepper
2 t salt
1 t dried and rubbed thyme (or another herb of your choice — basil, oregano, dill, sage — all work fine
optional 1/2 t garlic powder, OR 1/4 t cayenne pepper
- Pre-heat oven to 400, and lightly Pam sheet cake or cookie sheet pans
- Melt 1 stick of butter, and pour it into an oil sprayer w/ 2 T olive oil. Lightly spray the cut prepared veggies. (you’ll have a lot of the butter leftover — pour it into a cup and save it for next time)
- Toss blanched veggies in breadcrumb mixture, then spread out in a single layer on the sheet pans
- Bake 12 minutes at 400 degrees, then 10 minutes @ 350
Can be eaten straight, or served with ranch dressing or dip. Best by themselves for my taste.
* do not blanch tomatoes. Tomatoes can be sliced and salted lightly and laid on paper towels to drain much of their liquids.