Zucchini, yellow squash and eggplant sticks that are lightly coated with seasoned breadcrumbs and then baked. I serve this either as a vegetable or as an appetizer with marinara sauce
Cut the vegetables in half lengthwise and then cut each section in half crosswise.
Cut the quaters into long strips 1/4 inch thick.
Toss the vegetables with the olive oil.
Mix all ofthe dry ingredients in a large bowl.
Add a handfull of vegetables to the breadcumbs and coat with crumbs.
Lightly shake off any excess crumbs and place the vegetables in a single layer on the cookie sheet.
Repeat until all of the vegetables are done.
Bake for 10 minutes. Turn the vegetables over and bake for another 5 to 10 minutes.
Coating should be crisp and vegetables tender.
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