It turns out very tasty, eaten very quickly.
2 zucchini
1 small eggplant
2 small yams
For breading:
2 protein mix with 1 teaspoon water and a little salt
2 \ 3 cups breadcrumbs
100 g of grated Parmesan cheese
Provencal herbs
For sauce:
400 g yogurt
2 cloves of garlic
parsley
salt, pepper to taste
Preparation:
Heat the oven to 220 degrees.
We cut vegetables with small cubes.
In a bowl, mix bread crumbs, Provence herbs and Parmesan.
Cover the paper with paper.
Dip the vegetables in the protein, then in breadcrumbs. and put it on a baking tray.
Bake for 20-25 minutes or until the vegetables are golden and crispy.
Mix all the ingredients of the sauce together.
Served with vegetables.
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