Crispy Garlic-Baked Vegetables

1/2 of a cup of seasoned breadcrumbs
1/2 of a cup of cornmeal
2 tablespoons of grated Parmesan cheese
8 cloves of garlic, minced
Olive oil
1 cup of plain yogurt
1 pound of mixed vegetables of your choice (zucchini, okra, potato, sweet potato, mushrooms, parsnips, eggplant, onions)

Preheat the oven to 425 degrees F.

Mix the bread crumbs, the cornmeal, and the grated cheese.

Over very low heat slowly saute the garlic in the olive oil until it just starts to brown. Remove it from the heat and allow it to cool. Once cooled, mix with the bread crumb mixture.

Slice the vegetables about 1/2-inch thick. Potatoes should be sliced thinner unless they are all you are baking.

Dip the sliced vegetables in the yogurt and then into the crumb-garlic mixture.

Lay the breaded vegetables on a parchment-lined cookie sheet and bake until brown and crispy.

Potatoes will take loner to bake than other vegetables so you may want to slice them thinner or begin baking them sooner.

Serve the baked vegetables with your favorite vegetable dip.