Veggie Wedges 4 Ways Potato Wedges Servings: 3-4INGREDIENTS3 large russet potatoes⅓ cup olive oil1 teaspoon salt½ teaspoon pepper1 tablespoon garlic powder1 tablespoon dried oregano1 tablespoon paprika½ cup vegetarian parmesan cheesePREPARATION# Preheat oven to 400°F/200°C.# Thoroughly wash potatoes, cut in half, and slice into wedges.# Toss wedges in olive oil and seasonings. Place on a baking sheet, skin side down, and bake 40-50 minutes.# Enjoy! Zucchini Wedges Servings: 3-4INGREDIENTS3 large zucchinis2 eggs, beaten2 cups Italian breadcrumbs1 teaspoon red pepper flakes1 teaspoon salt½ teaspoon pepperPREPARATION# Preheat oven to 350°F/180°C.# Slice the ends off of each zucchini, then slice them in half and into wedges.# In a bowl, mix breadcrumbs, red pepper flakes, and salt.# Dip each wedge into egg mixture, then breadcrumb mixture. Place on a baking sheet, skin side down.# Bake 15-20 minutes.# Enjoy!Inspired by: Damn Delicious. Avocado Wedges Servings: 3-4INGREDIENTS3 ripe avocados2 eggs, lightly beaten1 cup flour2 cups panko breadcrumbsSalt, to tasteCayenne pepper, to tastePREPARATION# Preheat oven to 400°F/200°C.# Slice each avocado in half, then into wedges. Scoop out of the peel.# Mix panko breadcrumbs with salt and cayenne. Dip each avocado wedge in flour, then eggs, then panko. Place on a parchment-lined baking sheet, and bake 12-15 minutes, flipping once.# Enjoy! Sweet Potato Wedges Servings: 3-4INGREDIENTS3 medium-sized sweet potatoes⅓ cup olive oil1 teaspoon salt½ teaspoon pepper2 tablespoons fresh rosemary, finely choppedPREPARATION# Preheat oven to 400°F/200°C.# Thoroughly wash sweet potatoes. Slice in half, then into wedges.# Toss wedges in olive oil and seasonings. Place on a baking sheet, skin side down, and bake 30-40 minutes.# Enjoy!