Baked Vegetable Dippers

• 34 cup corn flake crumbs
• 2 tablespoons grated romano cheese
• 18 teaspoon garlic powder (we use more because we love garlic)
• 18 teaspoon cayenne pepper
• 2 egg whites
• 2 tablespoons water
• 2 small zucchini, and yellow squash cut into 1/4 inch slices
• 1 cup cauliflower floret (not too little)
• 1 cup broccoli floret (not too little)
• 1 cut halved white button mushrooms
• 1 (8 ounce) can pizza sauce, warmed (Sometimes I use Hunts Four Cheese shaghetti sauce or Heinz bottled chili sauce for seafood but you c)

1. Preheat oven to 400.
2. In small bowl combine cornflake crumbs, cheese, garlic powder, and cayenne pepper.
3. In another bowl, beat together egg whites and the water.
4. Dip zucchini, cauliflower, broccoli and mushrooms into egg white mixture
5. Roll in crumb mixture to coat.
6. Place in single lalyer on greased baking sheet and bake for 8-10 minutes until crumb coating is golden.
7. Serve with warm pizza sauce or sauce that you like for dipping.

corn flake crumbs, romano cheese, garlic, cayenne pepper, egg whites, water, zucchini, cauliflower, broccoli floret, mushrooms, pizza sauce

Taken from www.food.com/recipe/baked-vegetable-dippers-318702 (may not work)