Friday, 11 July 2008

Baked Veggies with Wasabi Dip

1 1/2 cups of combination of zucchini,
   asparagus, cauliflower, broccoli,
   and/or mushrooms, cooked
1/2 cup all-purpose flour
pinch salt, to taste
pinch of chili powder and any optional spices you might want to try
2 large eggs, lightly beaten
1 cup larger (Panko like) breadcrumbs
1/2 cup grated Parmesan cheese
1/3 cup sour cream
wasabi sauce, paste and/or dried to taste


  • Preheat oven to 400F, spray with cooking spray.
  • Cook the mixed veggies.
  • Drain the mixed veggies and transfer to a large bowl.
  • Sprinkle the mixed veggies with flour, salt, spices and any optional seasonings, and toss to coat evenly; set aside.
  • In a medium bowl, beat the eggs; set aside.
  • In a separate large bowl, add the breadcrumbs, Parmesan and stir to combine; set aside.
  • Using a slotted spoon, add about half the floured mixed veggies to the eggs for a quick dunk.
  • Remove the mixed veggies from eggs and transfer to breadcrumb mixture. Toss with spoon and/or hands to coat evenly.
  • Place mixed veggies on prepared baking tray, spaced evenly and without touching if possible. If there are large clumps of more than 2 to 3 mixed veggies stuck together, break them apart with your fingers. You want the oven air to circulate freely on all pieces so they get as crispy as possible.
  • Repeat battering process with remaining mixed veggies and place on baking tray. 
  • The process is messy and not every piece will be evenly coated and breaded. Overall, if most pieces are coated and there aren't major clusters stuck together, you're fine.
  • Bake for about 12 minutes or until lightly golden brown. Start watching closely after 9 minutes and watch so the undersides don't become overly browned and/or burn.
  • While the mixed veggies are baking, make the dip. 
  • In a small bowl, add the sour cream, wasabi, and whisk to combine until smooth. 
  • Bites are best warm, fresh, and served with dip.
  • The bites can be frozen and reheated in a microwave.