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Veggie Wedges 4 Ways

Veggie Wedges 4 Ways

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Veggie Wedges 4 Ways

Avocado Wedges3 servingsINGREDIENTS3  ripe avocado2  egg, lightly beaten125 g (1 cup) flour100 g (2 cups) panko breadcrumbs salt, to taste cayenne pepper, to tastePREPARATION1. Preheat oven to 400°F (200°C).2. Slice each avocado in half, then into wedges. Scoop out of the peel.3. Mix panko breadcrumbs with salt and cayenne.4. Dip each avocado wedge in flour, then eggs, then panko, then place on a parchment-lined baking sheet.5. Bake 12-15 minutes, flipping once.6. Enjoy!---Sweet Potato Wedges3 servingsINGREDIENTS3  medium sweet potato80 mL (⅓ cup) olive oil1 teaspoon salt½ teaspoon pepper2 tablespoons fresh rosemary, finely choppedPREPARATION1. Preheat oven to 400°F (200°C).2. Thoroughly wash sweet potatoes. Slice in half, then into wedges.3. Toss wedges in olive oil and seasonings.4. Place on a baking sheet, skin side down.5. Bake 30-40 minutes.6. Enjoy!---Potato Wedges3 servingsINGREDIENTS3  large russet potato80 mL (⅓ cup) olive oil1 teaspoon salt½ teaspoon pepper1 tablespoon garlic powder1 tablespoon dried oregano1 tablespoon paprika55 g (½ cup) vegetarian parmesanPREPARATION1. Preheat oven to 400°F (200°C).2. Thoroughly wash potatoes, cut in half, and slice into wedges.3. Toss wedges in olive oil and seasonings.4. Place on a baking sheet, skin side down.5. Bake 40-50 minutes.6. Enjoy!---Zucchini Wedges3 servingsINGREDIENTS3  large zucchini2  egg, beaten230 g (2 cups) italian breadcrumbs1 teaspoon red pepper flakes1 teaspoon salt½ teaspoon pepperPREPARATION1. Preheat oven to 350°F (180°C).2. Slice the ends off of each zucchini, then slice them in half and into wedges.3. In a bowl, mix breadcrumbs, red pepper flakes, and salt.4. Dip each wedge into egg mixture, then breadcrumb mixture.5. Place on a baking sheet, skin side down.6. Bake 15-20 minutes.7. Enjoy!Inspired by:http://damndelicious.net/2014/06/21/baked-parmesan-zucchini/
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Avocado Wedges

3 servings

INGREDIENTS

3 ripe avocado

2 egg, lightly beaten

125 g (1 cup) flour

100 g (2 cups) panko breadcrumbs

salt, to taste

cayenne pepper, to taste

PREPARATION

1. Preheat oven to 400°F (200°C).

2. Slice each avocado in half, then into wedges. Scoop out of the peel.

3. Mix panko breadcrumbs with salt and cayenne.

4. Dip each avocado wedge in flour, then eggs, then panko, then place on a parchment-lined baking sheet.

5. Bake 12-15 minutes, flipping once.

6. Enjoy!

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Sweet Potato Wedges

3 servings

INGREDIENTS

3 medium sweet potato

80 mL (⅓ cup) olive oil

1 teaspoon salt

½ teaspoon pepper

2 tablespoons fresh rosemary, finely chopped

PREPARATION

1. Preheat oven to 400°F (200°C).

2. Thoroughly wash sweet potatoes. Slice in half, then into wedges.

3. Toss wedges in olive oil and seasonings.

4. Place on a baking sheet, skin side down.

5. Bake 30-40 minutes.

6. Enjoy!

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Potato Wedges

3 servings

INGREDIENTS

3 large russet potato

80 mL (⅓ cup) olive oil

1 teaspoon salt

½ teaspoon pepper

1 tablespoon garlic powder

1 tablespoon dried oregano

1 tablespoon paprika

55 g (½ cup) vegetarian parmesan

PREPARATION

1. Preheat oven to 400°F (200°C).

2. Thoroughly wash potatoes, cut in half, and slice into wedges.

3. Toss wedges in olive oil and seasonings.

4. Place on a baking sheet, skin side down.

5. Bake 40-50 minutes.

6. Enjoy!

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Zucchini Wedges

3 servings

INGREDIENTS

3 large zucchini

2 egg, beaten

230 g (2 cups) italian breadcrumbs

1 teaspoon red pepper flakes

1 teaspoon salt

½ teaspoon pepper

PREPARATION

1. Preheat oven to 350°F (180°C).

2. Slice the ends off of each zucchini, then slice them in half and into wedges.

3. In a bowl, mix breadcrumbs, red pepper flakes, and salt.

4. Dip each wedge into egg mixture, then breadcrumb mixture.

5. Place on a baking sheet, skin side down.

6. Bake 15-20 minutes.

7. Enjoy!

Inspired by:

http://damndelicious.net/2014/06/21/baked-parmesan-zucchini/

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