Crispy Vegetable Strips

Prep Time

45 minutes

Cook Time



4 servings



  • 32 pieces raw vegetable strips (sweet potato, onion, yellow or green squash, potato, scallions, etc.)
  • 1x 12 oz. container Oikos® Sun-Dried Tomato Greek Yogurt Dip, divided
  • 1 Tbsp. vegetable broth
  • 2-3 cups dry bread crumbs (plain, whole wheat, Panko)


Preheat oven 350°F.

  1. Rinse and dry vegetables. Hold.
  2. In a bowl mix Oikos® Sun-Dried Tomato Greek Yogurt Dip with broth. Dip each vegetable piece into the yogurt mixture and then roll it gently in crumbs to coat completely. Place on a parchment-lined baking sheet, sprayed with non-stick cooking spray.
  3. When all vegetables are coated, bake in preheated oven 30 minutes or until the crumb coating on each piece of vegetable is browned and crispy and vegetable is tender. Serve immediately.
  4. Serve 8 pieces vegetable with 2 Tbsp. extra Oikos® Sun-Dried Tomato Greek Yogurt Dip for dipping.