Ingredients
1/3
cup butter or margarine, melted
1
egg
2
teaspoons water
1/2
cup Gold Medal™ all-purpose flour
1/2
teaspoon salt
2
cups fresh vegetables, such as broccoli flowerets or cauliflowerets, 1/4-inch carrot slices, 1/2-inch zucchini slices, 1/2-inch strips green or red bell pepper
Grated Parmesan cheese, if desired
Preparation
Heat oven to 450°F. Brush bottom of rectangular pan, 13x9x2 inches, with about 1 tablespoon of melted butter.
Beat egg and water with fork in shallow dish. Mix flour and salt in shallow dish.
Dip about one-fourth of the vegetables into egg mixture. Remove 1 piece at a time with slotted spoon, fork or hands; roll in flour mixture to coat. Place in pan.
Repeat with remaining vegetables. Pour remaining butter carefully over each vegetable piece and into pan.
Bake uncovered 10 to 12 minutes, turning once, until vegetables are tender and coating is light golden brown; drain. Sprinkle lightly with cheese.
