Veggie Wedges 4 Ways

4 different ways to enjoy some tasty veggies!

Veggie Wedges 4 Ways

Potato Wedges

Servings: 3-4

INGREDIENTS
3 large russet potatoes

⅓ cup olive oil

1 teaspoon salt

½ teaspoon pepper

1 tablespoon garlic powder

1 tablespoon dried oregano

1 tablespoon paprika

½ cup vegetarian parmesan cheese

PREPARATION
# 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: 3-4

INGREDIENTS
3 large zucchinis

2 eggs, beaten

2 cups Italian breadcrumbs

1 teaspoon red pepper flakes

1 teaspoon salt

½ teaspoon pepper

PREPARATION
# 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: 3-4

INGREDIENTS
3 ripe avocados

2 eggs, lightly beaten

1 cup flour

2 cups panko breadcrumbs

Salt, to taste

Cayenne pepper, to taste

PREPARATION
# 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: 3-4

INGREDIENTS
3 medium-sized sweet potatoes

⅓ cup olive oil

1 teaspoon salt

½ teaspoon pepper

2 tablespoons fresh rosemary, finely chopped

PREPARATION
# 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!