Love me some roasted vegetables! : red potatoes, russet potatoes, zucchini, red bell pepper, baby carrots, sweet potatoes, and whole garlic cloves dusted with parmesan for the last 10 minutes in the oven. Y~U~M
Mozzarella Sticks (didn't make the dip) - these were sooo good. Very messy to make (the 2nd crumb dip is the worst). I will do these again but will maybe freeze in between dips. I made them 2 ways - baked and fried. Baked retained more flavor from the seasonings. Baking was at 350 for approx 15 minutes (flipping over 2 times during baking so all sides could get crispy). Can be stored in freezer till needed (nice way to enjoy just a few at a time).
Slice potatoes (2lg) into very thin slices (1/4 inch). Toss potatoes in (3Tbsp) olive oil, Italian seasoning (1tbsp) and salt (1tsp) in a ziplock bag to coat. Place in a single layer on a baking sheet lined with foil. Bake at 450 for 15 -20 minutes, until lightly brown. Top with Parmesan cheese and bake an additional 5 minutes.
Recipe: Zucchini Chips from 100 days of Real Food. May try a less than healthy version someone mentioned in the comment section--dipping them in eggs and lightly frying them before adding the toppings.