Veggie Fries with Herbed Yogurt Dip

Herbed Yogurt Dip (makes ½ cup)

1            garlic clove

1            tablespoon fresh mint leaves

7            ounces plain, nonfat Greek yogurt

1            teaspoon fresh lemon juice

¹⁄₈           teaspoon kosher salt Veggie Fries:

½           cup unbleached, all-purpose flour

2            large eggs, beaten well

1            cup panko breadcrumbs

1            tablespoon grated Pecorino Romano cheese

½           teaspoon dried oregano

½           teaspoon dried parsley

¹⁄₈           teaspoon kosher salt

½           medium zucchini (about 4 ounces), cut into ¼-inch thick

pieces, about 3 inches long

6            string beans (about 2 ounces), trimmed

½           avocado, pitted and cut into 8 pieces Olive oil, for spraying

Lemon, for serving, optional

Nutritional information per serving (based on 6 servings):

Calories 269 (41% from fat) • carb. 17g • pro. 15g • fat 10g • sat. fat 2g chol. 90mg • sod. 500mg • calc. 106mg • fiber 1g

1 . Prepare the Herbed Yogurt Dip: Put garlic and mint into the work bowl of a Cuisinart® chopper/mini food processor fitted with the chopping blade .

Pulse until roughly chopped . Scrape down sides; add yogurt, lemon juice and salt . Process on High until completely puréed and homogenous . Transfer to a serving bowl, cover, and refrigerate until ready to use .

2 . Make the veggie fries: Place the AirFryer Basket onto the Baking/Drip Pan .

Reserve . Put the flour, eggs and panko into individual containers large enough for dipping the veggies . Add the cheese, spices and salt to the panko and stir to combine .

3 . Dredge each of the vegetables in the flour, and shake off the excess before dipping into the egg, and then finally coating evenly with the panko mixture . Once coated, transfer to the assembled basket in a single layer . Spray liberally and evenly with oil .

4 . Place the assembled tray into rack Position 2 . Select AirFry with the tempera- ture set to 400ºF for 8 minutes .

5 . When veggies sticks are done, transfer to a serving plate . Taste and adjust seasoning with more salt or a squeeze of lemon, if desired . Serve immediately with the reserved herbed dip .