These are the vegetable equivalent of chips, if chips had gone to finishing school. Courgette and carrot, cut into chunky batons, given a proper Parmesan and garlic breadcrumb coating, then baked rather than fried. They come out of the oven golden and crisp on the outside, still with a bit of bite underneath – good enough to eat on their own, and no one at the table complains about being served vegetables.

Ingredients for baked parmesan vegetables

• Stale bread (for breadcrumbs)
• Parmesan cheese
• Garlic cloves (plus a few whole extra, for baking alongside)
• Fresh parsley
• Black pepper
• 1 egg
• Courgettes
• Carrots
• Cherry tomatoes (optional)

Method:

1. Blitz the stale bread, Parmesan, garlic, parsley and black pepper in a blender until you have breadcrumbs. Tip onto a plate.
2. Beat the egg in a bowl and season.
3. Cut the courgettes and carrots into chunky, chip-sized pieces.
4. Dip each piece in the egg, then roll in the breadcrumb mixture.
5. Arrange on a baking sheet lined with greaseproof paper – add a few cherry tomatoes and whole garlic cloves alongside, for good measure.
6. Bake in a preheated oven at 180°C for 15–20 minutes.

Footnote 
This baked parmesan vegetables recipe is part of my Veg, Fruit & Pulses collection. Wonky photos, proper food, genuine adventures – The Flexible Chef