Veggie Fries

INGREDIENTS

Dip

• 1 container (6 oz) Yoplait® Greek Fat Free plain yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, finely chopped
• 1/2 teaspoon salt
• 2 tablespoons fresh herbs (basil, dill, oregano and/or thyme)

Vegetable Fries

• 1 cup Progresso® panko bread crumbs
• 1/2 cup finely shredded Parmesan cheese
• 1 tablespoon fresh herbs (basil, dill, oregano and/or thyme)
• 1/4 teaspoon salt
• 3 tablespoons all-purpose flour
• 2 eggs, beaten
• 1.5 lb sugar snap peas, broccolini, asparagus and/or zucchini
• 2 tablespoons butter, melted

DIRECTIONS

1. In small bowl, mix dip ingredients. Cover and refrigerate.
2. Heat oven to 400°F. Line large cookie sheet with foil and spray with cooking spray; set aside.
3. In small bowl, mix bread crumbs, Parmesan cheese, 1 tablespoon fresh herbs and the salt. Line up 3 baking dishes or shallow bowls. Place flour in first dish. Place eggs in second dish. Place bread crumb mixture in third dish. Dip and roll vegetables into flour to coat, dip into eggs, then coat with bread crumb mixture. Place coated vegetables on cookie sheet. Sprinkle any remaining crumb mixture over vegetables. Drizzle with melted butter.
4. Bake 18 to 20 minutes or until vegetables are tender and coating is light golden brown. Serve with dip.