Baked Vegetable Quartet

Preheat oven to 400 F.

In a mixing bowl add eggs, milk, salt and black pepper and beat together. Put the breadcrumbs on a plate or shallow bowl.

First dip the fresh vegetables individually into the egg mixture. Then roll the coated veggies in the breadcrumbs, making sure to coat them well. Add the coated veggies into a 9″ x 12″ non-stick baking sheet pan (you will need several sheet pans). Drizzle olive oil over veggies.

Spread veggies in a single layer on the sheet pans. Add pans into the oven and bake for 15-20 minutes (prick veggies with a toothpick to make sure they are tender). Remove pans from oven and put veggies onto a large serving platter. Sprinkle grated Parmesan cheese over them while they are still warm. Repeat until all veggies are baked.

For the optional dipping sauce: In a mixing bowl add all ingredients and use a hand mixer on low speed to mix together. Refrigerate until ready to serve with the Baked Vegetable Quartet.

Hope you will enjoy!

Note: These can be frozen in freezer safe container or bags and re-heated at another time.