Tre Stelle® Vegetable Frites with Blue Cheese Yogurt Dip
Adorn your main with a side of these delectable roasted vegetables, lightly coated with panko crumbs and Parmesan for that extra boost of flavour!Prep Time:
20 minutes Ready In:
30 minutes or less Serves:
Makes 4 - 6 servings
Blue Cheese Yogurt Dip 1 cup | 250 mL Greek-style plain yogurt 2 tbsp | 30 mL apple cider vinegar 1 tbsp | 15 mL olive oil 1 tsp | 5 mL celery salt 1 garlic clove, minced 1/4 cup | 60 mL fresh celery leaves, finely chopped pinch cayenne pepper 3/4 cup | 175 mL Castello® Crumbled Blue Cheese Frites 3 eggs, lightly beaten 1 cup | 250 mL panko breadcrumbs 1 cup | 250 mL Tre Stelle® Parmigiano Reggiano Cheese, grated 1 tsp | 5 mL dried thyme pinch cayenne pepper (optional) salt and black pepper to taste 12 fresh asparagus spears 12 fresh green beans 2 medium zucchini, cut into finger size spears 1 tbsp | 15 mL Tre Stelle® Parmigiano Reggiano Cheese, grated
Preheat oven to 400ºF (205ºC). Dip: In a medium bowl combine all dip ingredients; stir to combine, cover and refrigerate until ready to serve. Frites: In a large bowl add eggs and beat until frothy, set aside. In a medium bowl combine panko crumbs, Parmigiano Reggiano Cheese, thyme, cayenne pepper, salt and black pepper; set aside. Line two baking sheets with aluminum foil and spray lightly with cooking spray. Dip vegetables in beaten egg and dredge in breadcrumb mixture. Place on baking sheet allowing a little space between each vegetable so they can get crunchy. Sprinkle with 1 tablespoon of Parmigiano Reggiano Cheese. Bake for 15 minutes; remove from oven, let set for 5 minutes before serving.