2 cups fresh vegetables - broccoli flowerets, cauliflowerettes, carrots split and quartered, 2 inch zucchini slices, 1/2 inch strips of bell peppers
1 tablespoon butter
1 - 3 tablespoons olive oil
1 egg, beaten
1/2 cup instant mashed potatoes (dry)
1/4 cup Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon dried basil

Preheat oven to 400 degrees. Put the vegetables in a an oven-proof dish that is big enough so the vegetables are spread out pretty good and microwave them for 2 or 3 minutes until they start to cook. You can skip this step if you prefer the final product less cooked than I do.

Melt the butter and add the olive oil. You can use all butter, or even margarine, or all olive oil and use less if you want to. I think the butter adds flavor. Pour into a large bowl and stir in the egg. Toss the cut up vegetables in this to coat.

Combine the potato flakes with the Parmesan cheese, garlic powder, and basil. Toss with the egg-coated vegetables to coat, and put back in the oven-proof dish. They don't have to be all spread out to get a nice effect, mine were maybe 2 pieces deep in a Corning Ware and came out plenty crispy.

Bake in the 400 degree oven for 10 to 20 minutes until done to you liking. We like them fairly soft, not mushy, but not raw, either.

The potato coating reminds me of what you get in boxed mixes, but it doesn't have all the additives they use. You could try it on a casserole, etc.

I don't have much use for instant potato flakes, just keep a box around for emergencies so am always looking for recipes to help use it up.