Recipe: Oven-Fried Vegetables with Margarita Dipping Sauce (make ahead, serves 15)

OVEN-FRIED VEGETABLES

FOR MARGARITA DIPPING SAUCE:
3 cups mayonnaise
1/4 cup freshly squeezed lime juice
3 tablespoons orange liqueur (such as Cointreau)
1 tablespoon gold tequila
Few grinds of black pepper
FOR VEGETABLES:
About 3 cups Italian-seasoned dried bread crumbs
1 cup grated Parmesan or Asiago cheese
1 whole broccoli, broken into florets
1 whole cauliflower, broken into florets
1/2 pound fresh green beans, trimmed
1 pound zucchini and/or yellow summer squash, diagonally cut into 1-inch rounds or into 3-inch-long wedges
1 (12-ounce) package frozen artichoke hearts, defrosted and drained
3 carrots, diagonally sliced
2 bell peppers (any color), julienned
1/2 pound small whole mushrooms, stemmed
1/4 pound snow peas, strings removed
About 2 cups mayonnaise

TO MAKE THE DIPPING SAUCE:
Thoroughly combine dipping sauce ingredients in bowl with whisk or pulse in food processor. Transfer to a covered container and refrigerate until serving.

TO PREPARE VEGETABLES:
Preheat oven to 425 degrees F. Line 2 or 3 large baking sheets with parchment paper and set aside.

Place bread crumbs and cheese in a 1-gallon plastic food bag and shake to combine. Place vegetables in 1 or 2 bowls. Add mayonnaise to vegetables and toss with spatula until lightly but evenly coated. (The vegetables must be completely coated for bread crumbs to stick properly.)

Working in batches, place coated vegetables in crumb mixture and shake gently to coat well. Arrange vegetables on baking sheets in single layer so they don't touch.

Bake 15 minutes, or until crisp and golden brown. Cool on baking sheet.

TRANSPORTATION NOTES:
Pile cooled cooked vegetables onto 1 baking sheet or arrange on the serving platter or basket, tightly cover, and place in a position to prevent tipping. Transport sauce in covered container and keep chilled.

ON SITE/PREPARATION:
Rewarm vegetables in oven for serving; or serve at room temperature. Unwrap vegetables and arrange them, if necessary, on a platter, lined basket or Chinese steamer basket. Transfer dipping sauce to serving bowl and place next to vegetables, with serving spoon and tongs.

MAKE-AHEAD TIPS:
Sauce can be made up to 2 days ahead, if refrigerated; make vegetables the day of serving.

Serves 15
Source: The Gourmet Potluck: Show-stopping Recipes for the Buffet Table by Beth Hensperger