Panko Baked Vegetables with a Lemon Aioli

25
Ingredients

10m
Prep Time

15-20m
Cook Time

25m
Ready In

Recipe: #10625

September 28, 2013

Categories: Side Dishes, Lemon, Appetizers Game/Sports Day, Oven Bake, Vegetarian, more

recipe by:
Kchurchill5

"A friend sent me this recipe; but, it was very similar to one I already had on hand. So, I decided to mix the two together and came up with this. I recently made these for a party, and they were delicious; much healthier too - than deep fried, that is. They are still crunchy - yet not fried. You can also use this recipe with cauliflower; but, it does need to be blanched first; cauliflower will take a bit longer to cook. But have fun with the basic recipe; and, use your imagination. Great for an appetizer; but also a side dish."

Original is 4-8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (1095.1 g)
Calories 452.2
Total Fat - 19.1 g
Saturated Fat - 5.1 g
Cholesterol - 100.1 mg
Sodium - 1148.2 mg
Total Carbohydrate - 56 g
Dietary Fiber - 12.2 g
Sugars - 28 g
Protein - 23.7 g
Calcium - 367.9 mg
Iron - 7.4 mg
Vitamin C - 144 mg
Thiamin - 0.8 mg

Step 1

Aioli ... Add all the ingredients to a small bowl and mix to combine. Cover with plastic wrap and refrigerate until ready to use.

Step 2

Batter ... Add the buttermilk, eggs, and flour to a pie pan or shallow dish, and mix to combine. Let it rest 10 minutes.

Step 3

Breading ... Panko, (I like to grind it up a bit). I think when they are finer ground; they tend to adhere more to the vegetables. This is not necessary; just something I prefer to do. It still gives a nice light crunchy texture, but; I just think it helps the breading "stick" to the vegetables. As I said, you can skip that step if you want.

Step 4

Add the panko, parmesan cheese, paprika, garlic powder, lemon zest, salt and pepper to a small pie pan, or shallow dish; and, mix to combine. Add the olive oil, and use a fork to mix the olive oil with the dry ingredients. Make sure everything is well incorporated.

Step 5

Vegetable Notes: The vegetables should be room temperature; and dry. Especially the zucchini after they have been sliced. This step is very important. If the zucchini slices are wet or moist after being sliced, the batter will not stick. Use a paper towel to dry them off.

Step 6

Zucchini, asparagus, and mushrooms are my favorite vegetables to use; however, cauliflower is also very good. But, you do need to blanch the cauliflower first, so it will be cooked through.

Step 7

I trim most of the stems off the mushrooms; and, clean them well using a damp paper towel. DO NOT run them under water. With the cauliflower, cut most of the stem off; and use small to medium pieces. Blanch for 2-3 minutes, then into cold water - This will give them a head start while they cook in the oven. Asparagus, I simply trim the ends.

Step 8

Batter and Breading ... Dip the vegetables in the batter (shaking off any extra); then into the breading. Make sure to press the vegetables into the breading to get an even coating. Set to the side on a small rack which you will set on a baking sheet lined with parchment paper or foil. The rack will allow the vegetables to bake, crisp up, and brown evenly on all sides. If you don't have a rack; they can be placed directly on parchment paper; but half way through cooking you may want to flip them; also, they won't be quite as crisp - but still good. The rack is really the way you want to go.

Step 9

Bake ... Preheat the oven to 400 degrees; and, bake on the middle shelf until golden brown, about 15-20 minutes. Obviously, each vegetable can take different baking times. Fifteen (15)-20 is average time for most of the vegetables. Just check one after 15 minutes, and give them a taste. That is really the best way to test. You want them crisp, but tender.

Step 10

Serve ... Plate with the aioli in the center of a platter; and, serve the vegetables around the dip. This is perfect for a party; entertaining, or a game/card night. ENJOY!