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Saturday 22 November 2025 18:08:33 GMT

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Crispy and golden baked veggies with a twist of egg white mayo! 🥗✨ Perfect for a healthy snack or a light dinner. Try it out and let us know how it turns out! Baked Vegetables with Egg White Mayonnaise Ingredients: **For the egg white mayonnaise:** - 3 tablespoons egg whites (70 g) - 3/4 cup vegetable oil (180 g) - A pinch of salt - 1 tablespoon lemon juice - 1/2 tablespoon mustard - 1/2 tablespoon turmeric **For the baked vegetables:** - 1 red bell pepper - 1 yellow bell pepper - 1 green bell pepper - 1 zucchini - 1/2 eggplant - 2/3 cup cornmeal (100 g) - 3 tablespoons very cold water (50 ml) - A bit of salt - Breadcrumbs as needed Instructions: 1. **Prepare the egg white mayonnaise:** - In a container, pour the 3 tablespoons of egg whites (70 g). - Add a pinch of salt, 1 tablespoon of lemon juice, 1/2 tablespoon of mustard, and 1/2 tablespoon of turmeric. - Using an immersion blender, start blending the egg whites and slowly add the 3/4 cup of vegetable oil (180 g) in a thin stream until a creamy and homogeneous consistency is achieved. Continue blending until the oil is completely incorporated. Set aside the mayonnaise. 2. **Prepare the baked vegetables:** - Preheat the oven to 400°F (200°C). - Wash and cut the red, yellow, and green bell peppers into strips. - Cut the zucchini and half eggplant into strips as well. - In a bowl, mix the 2/3 cup of cornmeal (100 g) with the 3 tablespoons of very cold water (50 ml) and a bit of salt to make a batter. - Coat the vegetable strips in the batter, then in the breadcrumbs. - Place the breaded vegetables on a baking sheet lined with parchment paper. - Bake for 12 minutes, or until the vegetables are crispy and golden. 3. **Serve:** - Serve the hot baked vegetables with the prepared egg white mayonnaise. Enjoy! #giallozafferano #vegetables #cooking #oven

Crispy and golden baked veggies with a twist of egg white mayo! 🥗✨ Perfect for a healthy snack or a light dinner. Try it out and let us know how it turns out! Baked Vegetables with Egg White Mayonnaise Ingredients: **For the egg white mayonnaise:** - 3 tablespoons egg whites (70 g) - 3/4 cup vegetable oil (180 g) - A pinch of salt - 1 tablespoon lemon juice - 1/2 tablespoon mustard - 1/2 tablespoon turmeric **For the baked vegetables:** - 1 red bell pepper - 1 yellow bell pepper - 1 green bell pepper - 1 zucchini - 1/2 eggplant - 2/3 cup cornmeal (100 g) - 3 tablespoons very cold water (50 ml) - A bit of salt - Breadcrumbs as needed Instructions: 1. **Prepare the egg white mayonnaise:** - In a container, pour the 3 tablespoons of egg whites (70 g). - Add a pinch of salt, 1 tablespoon of lemon juice, 1/2 tablespoon of mustard, and 1/2 tablespoon of turmeric. - Using an immersion blender, start blending the egg whites and slowly add the 3/4 cup of vegetable oil (180 g) in a thin stream until a creamy and homogeneous consistency is achieved. Continue blending until the oil is completely incorporated. Set aside the mayonnaise. 2. **Prepare the baked vegetables:** - Preheat the oven to 400°F (200°C). - Wash and cut the red, yellow, and green bell peppers into strips. - Cut the zucchini and half eggplant into strips as well. - In a bowl, mix the 2/3 cup of cornmeal (100 g) with the 3 tablespoons of very cold water (50 ml) and a bit of salt to make a batter. - Coat the vegetable strips in the batter, then in the breadcrumbs. - Place the breaded vegetables on a baking sheet lined with parchment paper. - Bake for 12 minutes, or until the vegetables are crispy and golden. 3. **Serve:** - Serve the hot baked vegetables with the prepared egg white mayonnaise. Enjoy! #giallozafferano #vegetables #cooking #oven

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