Crispy Oven Fried Vegetables


2 tablespoons Parmesan cheese, grated 3 cups assorted fresh vegetables
1/2 cup Italian seasoned dry bread crumbs 
1 sweet potato, cut into small wedges
1 zucchini, cut into sticks
1 egg white eggplant, cut into sticks
1 cauliflower, cut into small chunks
1 tablespoon skim milk 
1 bunch broccoli, cut into small chunks
1 pound whole small fresh mushrooms
8-10 drops hot pepper sauce
 
Preheat oven to 425 degrees F. 
Combine Parmesan cheese with bread crumbs.
Lightly beat egg white; whisk in milk and hot pepper sauce. 
Dip each vegetable into egg white mixture then into crumb mixture to coat evenly;
place in single layer on stone or sheet pan. 
Lightly spray vegetables with oil (Pam). 

Bake 12-14 minutes or until lightly browned. 
Serve with Cool as a cucumber dip.

Yield: 8-10 servings