The most delicious oven-fried veggies like you've never had before. Just like Parmesan Potatoes, they are light with super crispy crust. Pair that with creamy inside and you have a healthy side dish impossible to resist!
Table Of Contents
These Oven-Fried Vegies: What's So Special?
- No need to precook. We’re starting with raw vegetables. They’ll look completely in the oven.
- Super easy to make. Clean/peel/cut, bread and pop in the oven. THAT’S IT!
- Fried NOT fried. These veggies taste like deep fried but use only a fraction of good quality extra virgin olive oil.
- Four seasons. Make them with assorted vegetables or use one that us in season now.
- Go well with everything. Perfect as a side or as a meal all on its own.
- Kids approved! Even the most “boring” vegetable cooked in this way is impossible to resist.
Ingredients
- Vegetables. Choose one or all four.
- Autumn/Winter: butternut squash, cauliflower.
- Spring/Summer: fennel, eggplants
- Breading. It is easy to adjust quantities for any batch, big or small.
- Egg/s. Help breadcrumbs stick and provide extra crispiness. Sometimes if I have leftover eggwhite I’ll use those instead of whole eggs.
- Breadcrumbs. Regular or Panko for extra crispiness.
- Parmesan cheese. Parmigiano Reggiano or Grana Panado are the best, full stop. Unlike their imitations, they have a rich, authentic flavor that is reached by using the best ingredients and respecting the aging time. I mix it with breadcrumbs in about a 1:1 ratio or a little less (3 tablespoon breadcrumbs and 2 tablespoon Parmesan cheese) and use it only with butternut squash. You can do the same or choose this mix for all the vegetables.
- Extra virgin olive oil. With very few ingredients and minimal seasoning make sure you’re using high-quality extra virgin olive oil. It’s worth it. You’ll need it to coat the baking sheet and drizzle over the vegetables.
How To Make
Prep the baking sheet
Line with parchment paper, generously drizzle with extra virgin olive oil and smear it evenly.
Prep the vegetables
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, and 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 along breaded the same way or simply drizzled with extra virgin olive oil.
EXTRA TIP: If you’re making assorted veggies like I did this time, save broken pieces from all the veggies, roast them or cook in the pot with some meat broth or water then blend into a delicious cream soup.
Fennel
- Wash the 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 the 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.
EXTRA TIP: 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 to avoid it if possible is still the best option.
Bread the vegetables
- 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.
Arrange on a baking sheet and bake
- Generously drizzle vegetables with extra virgin olive oil.
- Preheat oven to 400F (200C) fan in or 430F (220C) fan off.
- Bake for 25-30 minutes. Flip halfway through using kitchen tongs. I usually check on the 12-minute 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.
Top Tips
- Press the breadcrumbs firmly all over the surface of the vegetable slice. The firmer the breading, the crispier veggies will be. Remember to shake off the excess.
- 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.
- Choose oven setting fan ON if possible.
- 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.
Make Ahead
Bread the vegetables and set them on a tray in a single layer. Cover with plastic wrap and keep at room temperature (for up to 4 hours until frying) or in the fridge (for up to 1 day).
When ready to cook, preheat the oven, transfer breaded vegetables to a greased baking sheet, and generously drizzle with extra virgin olive oil. Bake as directed in the recipe.
I don’t recommend baking in advance since veggies will lose their signature crispiness as they sit.
Leftovers
Leftovers will keep for 1-2 days in the fridge. They won’t be crispy as those just fried but they're still absolutely delicious.
If I happen to have a few slices left I stuff them in the hollow Puccia Bread (giant Aplian bread roll) that I always have in the freezer along with a slice of cheese and prosciutto.
FAQs
Absolutely! In fact, the process is identical. Set air-fryer temperature to 400F (200C). Cook for 20-25 minutes, flipping the vegetable halfway through the cooking.
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Full Recipe
Crispy Oven-Fried Veggies
Ingredients
- 1 fennel bulb
- 1 butternut squash , only the top part (neck)
- 1 small cauliflower
- 2 eggplants
- 2 eggs
- 1 cup breadcrumbs regular or Panko
- ¼ cup Parmesan cheese , grated
- Salt or sea salt flakes , to taste
- Pepper to taste
For Garnishing
- Rosemary sprigs (optional)
Instructions
Prep the baking sheet.
- Line with parchment paper, generously drizzle with extra virgin olivee oil and smear it evenly.
Prep the vegetables.
- 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.
Bread the vegetables.
- 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.
Arrange on a baking sheet and bake.
- 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.
Notes
Top Tips
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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