Crispy Oven-Fried Veggies

5 from 1 vote

The most delicious oven-fried veggies like you never had them before. Light but super crispy crust paired with creamy inside makes them irresistible.

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Side Dish

Cuisine: Italian

Servings:

Calories: 239kcal

Author: Svi

Line with parchment paper, generously drizzle with extra virgin olivee oil and smear it evenly.

Butternut Squash: Wash, cut off the top and bottom, peel the skin off with a peeler. Cut into ¼ inch (6-7 mm) slices. You’ll only need the top part of the butternut squash also referred to as the neck. You can use the leftover bottom part, referred to as the belly to prepare delicious Pumpkin Risotto or Creamy Pumpkin Soup.
Cauliflower: Wash the cauliflower head, trim the very bottom of the core, leaving about an inch (2-2.5 cm) of it intact. Slice cauliflower into ½ inch (1.25-1.5 cm) slices.
HEADS UP: As you slice cauliflower the outer slices will fall apart so as might some florets in the middle and that’s OK. You can bake them breaded the same way or simply drizzled with extra virgin olive oil.
Fennel: Wash fennel bulb, pay attention to remove any dirt. Cut off the green stalks and a thin slice of off the bottom that will help remove the outer layer (use it in broth or set aside with other leftover veggies). Slice fennel bulb into ½ inch (1.25-1.5 cm) slices.
Eggplants: Wash, and cut off tops and bottoms. Cut eggplants into ½ inch (1.25-1.5 cm) slices.

Beat eggs in a bowl.
In a separate bowl add breadcrumbs (for fennel, eggplant and cauliflower), breadcrumbs mixed with Parmesan cheese (for pumpkin).
NOTE: I use plain breadcrumbs for eggplants, fennel and cauliflower. For pumpkin I mix breadcrumbs with Parmesan cheese. You can do the say or do bread and Parmesan for all the veggies.
Deep vegetable slice in the beaten egg, transfer it to the bowl with breadcrumbs, cover with bread breadcrumbs, press hard with the open palm on both sides, shake off excess breadcrumbs.

Generously drizzle vegetables with extra virgin olive oil.
Preheat oven to 400F (200C) fan on or 430F (220C) fan off. Bake for 25-30 minutes.
Flip halfway through using kitchen tongs. I usually check on 12 minutes mark, if the top is light golden brown, flip and cook for another 12 minutes. Timing might vary depending on the oven.
Season with salt, preferably sea salt flakes, pepper and serve immediately.

See the Step By Step Pictures for a visual walk-through of the recipe.

If you’re making assorted veggies like I did this time, save broken pieces from all the veggies, roast them or cook on the stove with some meat broth or water and blend into a delicious cream soup.
Bread eggplants immediately after cutting. If you’re making more than 1 eggplant it’s best to cut and bread them one by one. When eggplant flash comes in contact with oxygen it turns brown. It’s still safe to eat but avoiding it if possible is still the best option.
Press the breadcrumbs firmly all over the surface of the vegetable slice. The firmer the breading, crispier the veggies will be. Remember to shake off the excess.
Choose oven setting fan ON if possible.