Servings: 8

1 cup Italian seasoned bread crumbs 1 cup Italian seasoned bread crumbs
⅓ cup grated Parmesan cheese ⅓ cup grated Parmesan cheese
⅔ cup Hellmann's or Best Foods Light Reduced Calorie Mayonnaise ⅔ cup Hellmann's or Best Foods Light Reduced Calorie Mayonnaise
6 cups assorted vegetables: broccoli florets, carrot slices, cauliflower florets, small mushrooms, green and/or red bell pepper strips, yellow squash slices and/or zucchini strips. 6 cups assorted vegetables: broccoli florets, carrot slices, cauliflower florets, small mushrooms, green and/or red bell pepper strips, yellow squash slices and/or zucchini strips.

Preheat oven to 425.
In large plastic food storage bag combine crumbs and Parmesan; shake to blend well.
In another large plastic food storage bag combine mayonnaise and vegetables; shake to coat well.
Add mayonnaise-coated vegetables, half at a time, to crumb mixture; shake to coat well.
Arrange in single layer on ungreased cookie sheet so that pieces do not touch.
Bake 10 minutes or until golden.

119 Calories.  Cooking Light Cookbook page 404.  119 Calories.  Cooking Light Cookbook page 404.