Baked Vegetable Sticks - cooking recipe

Ingredients

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

Preparation

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.