In a blender blitz some stale bread, Parmesan cheese, garlic, parsley and black pepper until you have breadcrumbs – sprinkle onto a plate.

Beat an egg in a bowl – season.

Cut your selected vegetables (courgettes and carrots) in chunky chip sizes. Dip them in the egg and then roll them in the breadcrumb mixture.

Place on a baking sheet lined with grease proof paper – for good measure I added a few cherry tomatoes and garlic cloves.

Bake in a pre-heated oven at 180°C for 15 – 20 minutes.

Baked Parmesan Vegetables