Best Vegetable Quick Sticks Recipes

Vegetable Quick Sticks image

Provided by Martha Stewart

Yield Makes 3 dozen

Number Of Ingredients 3

1/4 cup carrot juice (about 3 carrots)
1 1/2 tablespoons tomato paste
2 tablespoons beet juice, from 1 small beet

Steps:

To make any of these flavored quick sticks, add the juice and listed amount of water in place of the 1/2 to 3/4 cup of water in step 1 of Classic Quick Breadsticks and proceed with the recipe.
Combine carrot juice with 1/4 cup cold water.
Dissolve tomato paste in 1/2 cup plus 2 tablespoons water.
Combine beet juice with 1/2 cup cold water.

Classic Quick Breadsticks image

Provided by Martha Stewart

Yield Makes 3 dozen

Number Of Ingredients 6

2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 1/2 teaspoons baking powder
3 tablespoons solid vegetable shortening
2 tablespoons olive oil, (optional)
1/2 cup sea salt or kosher salt, (optional)

Steps:

Preheat the oven to 350 degrees. In the bowl of a food processor, pulse flour, salt, and baking powder to combine. Add shortening, and pulse until mixture resembles coarse meal. With the machine running, gradually add between 1/2 and 3/4 cup ice water until dough comes together, about 1 minute.
Transfer dough to a lightly floured surface. Form dough into a smooth rectangle, about 4 by 6 inches, with your fingers. Then roll out dough into an 8-by-10-inch sheet, 1/4 inch thick. Cut dough lengthwise into 1/4-inch-wide strips.
Using your hands, gently roll each strip back and forth into 16-inch-long sticks. For the twisted version, grab each end of dough strip with your fingers, and carefully stretch and twist strip in opposite directions. Arrange sticks on two baking sheets, side by side but not touching. If salting, brush each stick lightly with olive oil, and sprinkle with salt. Press the ends onto the baking sheet to keep sticks straight while they cook. Bake until firm and cooked through, 14 to 18 minutes. Transfer sticks to a wire rack to cool.

VEGETABLE QUICK STICKS image

Yield 03 dozen

Number Of Ingredients 12

Steps:

Baked Vegetable Sticks image

Provided by Sandyg61

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 small zucchini
1 small yellow squash
1 small Japanese eggplant
1/2 cup Italian seasoned breadcrumbs
2 tablespoons parmesan cheese
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
3/4 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon olive oil

Steps:

Preheat the oven to 450 degrees.
Spray a cookie sheet with non-stick spray.
Cut the vegetables in half lengthwise and then cut each section in half crosswise.
Cut the quaters into long strips 1/4 inch thick.
Toss the vegetables with the olive oil.
Mix all ofthe dry ingredients in a large bowl.
Add a handfull of vegetables to the breadcumbs and coat with crumbs.
Lightly shake off any excess crumbs and place the vegetables in a single layer on the cookie sheet.
Repeat until all of the vegetables are done.
Bake for 10 minutes. Turn the vegetables over and bake for another 5 to 10 minutes.
Coating should be crisp and vegetables tender.