VEGETABLE QUICK STICKS
These flavored quick sticks, made by adding fresh vegetable juice to the Classic Quick Breadsticks recipe, make a stunning presentation when arranged by color.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 3 dozen
Number Of Ingredients 3
Steps:
- To make any of these flavored quick sticks, add the juice and listed amount of water in place of the 1/2 to 3/4 cup of water in step 1 of Classic Quick Breadsticks and proceed with the recipe.
- Combine carrot juice with 1/4 cup cold water.
- Dissolve tomato paste in 1/2 cup plus 2 tablespoons water.
- Combine beet juice with 1/2 cup cold water.
BAKED VEGETABLE STICKS
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
Provided by Sandyg61
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees.
- Spray a cookie sheet with non-stick spray.
- 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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