Veggie Wedges 4 Ways

Potato Wedges

INGREDIENTS

• 3 large russet potatoes
• ⅓ cup olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon paprika
• ½ cup vegetarian parmesan cheese

PREPARATION

• Preheat oven to 400°F/200°C.
• Thoroughly wash potatoes, cut in half, and slice into wedges.
• Toss wedges in olive oil and seasonings. Place on a baking sheet, skin side down, and bake 40-50 minutes.

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Zucchini Wedges

INGREDIENTS

• 3 large zucchinis
• 2 eggs, beaten
• 2 cups Italian breadcrumbs
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• ½ teaspoon pepper

PREPARATION

• Preheat oven to 350°F/180°C.
• Slice the ends off of each zucchini, then slice them in half and into wedges.
• In a bowl, mix breadcrumbs, red pepper flakes, and salt.
• Dip each wedge into egg mixture, then breadcrumb mixture. Place on a baking sheet, skin side down.
• Bake 15-20 minutes.

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Avocado Wedges

INGREDIENTS

• 3 ripe avocados
• 2 eggs, lightly beaten
• 1 cup flour
• 2 cups panko breadcrumbs
• Salt, to taste
• Cayenne pepper, to taste

PREPARATION

• Preheat oven to 400°F/200°C.
• Slice each avocado in half, then into wedges. Scoop out of the peel.
• Mix panko breadcrumbs with salt and cayenne. Dip each avocado wedge in flour, then eggs, then panko. Place on a parchment-lined baking sheet, and bake 12-15 minutes, flipping once.

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Sweet Potato Wedges

INGREDIENTS

• 3 medium-sized sweet potatoes
• ⅓ cup olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons fresh rosemary, finely chopped

PREPARATION

• Preheat oven to 400°F/200°C.
• Thoroughly wash sweet potatoes. Slice in half, then into wedges.
• Toss wedges in olive oil and seasonings. Place on a baking sheet, skin side down, and bake 30-40 minutes.

See full instruction on : buzzfeed.com