Green Garden Fries

Ingredients

• 6 oz yogurt plain fat free
• 1 tablespoon olive oil 
• 1 tablespoon juice of lemon 
• 1 clove garlic finely chopped
• 0.5 teaspoon salt 
• 2 tablespoons herbs: rosemary fresh (basil, dill, oregano and/or thyme)
• 1 cup panko bread crumbs 
• 0.5 cup parmesan shredded finely
• 1 tablespoon herbs: rosemary fresh (basil, dill, oregano and/or thyme)
• 0.3 teaspoon salt 
• 3 tablespoons flour all-purpose
• 2  eggs beaten
• 1.5 lb sugar snap peas 
• 2 tablespoons butter melted

Equipment

• bowl
• baking sheet
• oven
• aluminum foil

Directions

1. In small bowl, mix dip ingredients. Cover and refrigerate.
2. Heat oven to 400°F. Line large cookie sheet with foil and spray with cooking spray; set aside.
3. In small bowl, mix bread crumbs, Parmesan cheese, 1 tablespoon fresh herbs and the salt. Line up 3 baking dishes or shallow bowls.
4. Place flour in first dish.
5. Place eggs in second dish.
6. Place bread crumb mixture in third dish. Dip and roll vegetables into flour to coat, dip into eggs, then coat with bread crumb mixture.
7. Place coated vegetables on cookie sheet.
8. Sprinkle any remaining crumb mixture over vegetables.
9. Drizzle with melted butter.
10. Bake 18 to 20 minutes or until vegetables are tender and coating is light golden brown.
11. Serve with dip.