Parmesan Veggie Fries with Lemon Aioli

the Painted Apron

5 years ago

These are pretty much “no guilt fries”

They have the same shape as fries…

But they aren’t really “fries” at all because they are roasted

Load on the lemon zest for some zing

and lots of shredded Parmesan

Drizzle with olive oil and season with salt and pepper

The parmesan forms a crispy crust like Frico

Serve them as an appetizer or a side dish

Lemon aoli is a nice dipping sauce

but they are very tasty without it too~

Either way, they are a great little nosh!

lighten up with veggie fries!

Course Appetizer, Side Dish

Cuisine American

Keyword fried veggie sticks, lemon aioli, lemon butter sauce, vegetable appetizer, vegetable dip, vegetable fries

Cut zucchini into fries by cutting in half horizontally, then cutting these pieces in half vertically, and in half again vertically.
Trim ends of green beans.
Place fries on a foil lined baking sheet and drizzle with olive oil. Season with salt and pepper and cover with Parmesan and lemon zest
Roast at 400 for 12-15 minutes until vegetables are soft and cheese is crisped. Serve immediately with Lemon Aioli if desired.

Melt butter in the microwave in a measuring cup. Let cool 1 minute then whisk in mayo with a fork until smooth and creamy.
At this point taste and decide if the sauce is too thin, too thick or just right. Add more melted butter or lemon if too thick, more mayo if too thin and more seasoning if necessary. Garnish with lemon zest.