Baked Veggies: YUM!

We're prepping for our 9 news segment tomorrow, and part of our tips on picky eaters will focus on different ways to prep vegetables, other than the traditional steaming. I needed some inspiration, so I turned to my favorite resource, Petit Appetit: Eat, Drink, and be Merry, by Lisa Barnes. The following two recipes from this cookbook are perfect examples of how to turn otherwise commonplace veggies into delightful dippers!

Baked Zuke Sticks

Good snack food, side dish, or party food with a side of marinara for dipping.

Ingredients:
3/4 cup dried bread crumbs
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1/2 cup unbleached all purpose flour
1/3 cup organic milk
3 medium zucchini, cut into 3 x 1/2 inch pieces

Directions:
Preheat oven to 350. Line a jelly roll pan with parchment paper.

In medium bowl, combine bread crumbs, salt, and pepper. Place flour on plate and pour milk into shallow bowl.

Dip each stick into flour until coated, then in milk. Finally, roll in bread crumb mixture until covered pressing so mixture adheres to zucchini.

Transfer zuke sticks to prepared pan and bake for 22 to 24 minutes, until zucchini is tender and coating is crisp and brown.

Baked Sweet Potato Chips
Great dipped in artichoke dip, yogurt, or salsa.

Ingredients:
1 large organic sweet potato, thinly sliced
2 T extra virgin olive oil
sea salt, black pepper or other dried herbs such as rosemary and oregano or cinnamon

Directions:
Preheat oven to 425. Line baking sheet with foil and grease foil.

Thinly slice potato using a mandolin or steady, sharp knife. Put potato slices in resealable plastic bag. Drizzle with oil and coat on all sides. (this step is great for kids to help with)

Place slices in single layer on prepared baking sheet. Sprinkle with salt and pepper or herbs, if desired (another good kid step). Bake for 15 to 20 minutes. To move them to "crunchy" status turn down heat to 325 and cook and additional 5 to 10 min until crisp. Remove slices and cool.