Veggie Bites

1/3 cup (generous 5 tablespoons) butter or margarine, melted 1 egg 2 teaspoons water 1/2 cup all-purpose flour1/2 teaspoon salt or seasoned salt 2 cups fresh vegetables (such as broccoli and/or cauliflower florets, 1/4-inch carrot rounds, 1/2-inch zucchini slices, 12-inch of bell pepper strips) Grated parmesan cheese (optional)Heat oven to 475 degrees. Brush about 2 tablespoons of the melted butter on the bottom of a 13-by-9-inch pan.In a shallow dish, beat the egg and water with a fork. In another shallow dish, mix the flour and salt. Dip about 1/4 of the vegetables into the egg mixture. Remove one piece at a time with a slotted spoon, or with a fork or your hands; roll in the flour mixture to coat. Place in the prepared pan. Repeat with the remaining vegetables. Pour the remaining 3 tablespoons melted butter over the vegetables, carefully drizzling a little bit over each vegetable piece.Bake 10 to 12 minutes, turning once, until vegetables are tender and coating is light golden brown. Place on a platter lined with paper towels to drain. Sprinkle with cheese, if using, and serve.Serves eight. ?Betty Crocker Baking For Today? (2005 Wiley Publishing)