Vegetable Quick Sticks Recipes

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VEGETABLE QUICK STICKS



Vegetable Quick Sticks image

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

1/4 cup carrot juice (about 3 carrots)
1 1/2 tablespoons tomato paste
2 tablespoons beet juice, from 1 small beet

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



Baked Vegetable Sticks image

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

1 small zucchini
1 small yellow squash
1 small Japanese eggplant
1/2 cup Italian seasoned breadcrumbs
2 tablespoons parmesan cheese
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
3/4 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon olive oil

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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