This was in the last issue oF WW magazine:
I've made them several times!

Take about 1-1/2 # of broccoli florets & florets from a 2# cauliflower & boil in water til crisp tender about 4-5 minutes. Drain & cool off in cold water.

( You can do this step ahead)

Preheat oven to 475.
Combine 3/4 c seasoned dry bread crumbs, 1/4 c grated parmesan cheese, 1/2 tsp salt, 1/4 tsp pepper, & 1/4 tsp garlic powder ( opt)

I put the veggies in a large baggie or you could use a bowl.

Spray veggies w/non stick spray. Add bread crumb mixture & shake to coat. ( It will just be a light covering)

Now, place on a 13x9 or 15x10 ( I use a 15x10 stoneware pan) that has been coated w/non stick spray. I also give them an xtra spritz of non stick spray after placing on the sheet.

bake about 15-20 til nicely browned.

Makes 6 serv. 1-1/4 c serving. 113 cal, 2 gr fat, 5 gr fiber.... = 2 pts.

The mag says leftovers cn be frozen.. Then thaw in fridge several hours, & bake in 500 dgree oven for 8 min.

I've refrigerated leftovers, then just reheated in the 475 oven or toaster oven til crisped again.

You won't believe how great thses are!

I plan to add pepper chunks & egplant chuncks the next time!

These will remind you of the batter fried veggies you can buy at the fairs & festivals!

Enjoy!
Jonie