Tonight, the first top 10 finalist of the season will be sent home, so comfort food is definitely in order for what is sure to be an emotional evening. These breadcrumb-coated veggies should hit the spot!
Panko-Crusted Veggies with Chipotle Ranch
- 1/2 cup fresh green beans
- 1 carrot, peeled and julienned
- 1/4 red bell pepper, julienned
- 1/2 large zucchini, julienned, seeds removed
- 4 oz cremini mushrooms
- 1/2 cup brocolli florets
- 2 tbsp flour
- 1 egg
- 1 cup panko bread crumbs
- 1 tsp kosher salt and pepper
- 1 tsp fresh thyme
- olive oil spray
- 1/2 cup mayonnaise
- 1 cup sour cream
- 1 chili in adobo, seeds removed, minced
- 1 tbsp adobo sauce
- 1 tbsp cilantro, minced
- 1 large garlic clove, minced
- 1 scallion, minced
- 1 tsp lime juice
- 1 package dry ranch mix
Preheat oven to 425 degrees.
In a large bowl, combine the veggies and flour. Toss until well-coated.
Lightly beat the egg in a large bowl. On a large plate, mix the panko, salt, pepper, and thyme. Dip the veggies in the egg, then dredge in the panko mixture. Place on a large cookie sheet and spray with the olive oil spray.
Bake until golden-brown, gently flipping halfway through, around 20-25 minutes.
While the veggies cook, combine all of the Chipotle Ranch ingredients in a large bowl and mix until smooth.
Remove the veggies from the oven and serve with the ranch.
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