Veggie Slices With Spicy Dip Recipe

• 1/2 c. yellow cornmeal
• 2 tbsp. minced fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon freshly grnd black pepper
• 1 med. size eggplant, about 1 pound cut into 1/4" slices
• 2 sm. zucchini, about 8 ounce., cut into 1/4" diagonal slices
• 2 sm. cucumbers, peeled if you like & cut into 1/2" diagonal slices
• 2 sm. hard, ripe tomatoes, about 8 ounce., cut into 1/4" slices
• 1/3 c. vegetable oil, or possibly as needed
• Spicy Dip, recipe follows

1. In shallow dish combine cornmeal, parsley, salt and pepper.
2. Dip vegetables, one slice at a time, into mix to coat completely, pressing crumbs into adhere.
3. As vegetables are coated, place on wire rack about 15 min to dry.
4. Meanwhile, heat oven to 250 degrees.
5. In 12 inch skillet over medium-high heat, heat 2 Tbsp.
6. oil; add in sufficient vegetables to skillet to fit in one layer without crowding.
7. Cook 1-2 min on each side till golden.
8. Using slotted spatula, remove vegetables to paper towel-lined cookie sheet; keep hot in oven while frying remaining vegetables.
9. Serve immediately, accompanied by Spicy Dip.
10. Makes 4-6 servings.
11. Per 1/6 recipe without dip: 187 calories, 3 gram protein, 13 grams fat, 17 grams carbohydrate, 169 mg sodium, 0 mg cholesterol.

yellow cornmeal, parsley, salt, freshly grnd black pepper, eggplant, zucchini, cucumbers, hard, vegetable oil

Taken from cookeatshare.com/recipes/veggie-slices-with-spicy-dip-1189 (may not work)