Crispy Baked Vegetables (Healthy Oven Vegetable Fries)

Ingredients

Instructions

1. Cut the zucchini, eggplant, and carrots into similarly sized sticks so they cook as evenly as possible.
2. Place the zucchini and eggplant in salted water for 10 minutes. Drain, then dry the vegetables thoroughly before coating.
3. Beat the eggs with salt and black pepper in one bowl. In a separate dish, combine the cornmeal and breadcrumbs.
4. Dip each vegetable piece into the seasoned egg, then coat it thoroughly in the cornmeal and breadcrumb mixture.
5. Arrange the coated vegetables in a single layer on a baking tray, leaving a little space between the pieces. Lightly brush or drizzle them with olive oil.
6. Bake in a preheated oven at 210°C (410°F) for 20 minutes. Then switch to the grill or broil setting and cook for another 10 minutes, watching closely, until the vegetables are golden and crisp.
7. Serve the crispy baked vegetables warm while the coating is at its crispiest. Pair them with your favorite dipping sauce if desired.