Seared Vegetables with Tortilla Chip Crumbs
Kerri Conan
PUBLISHED May 9, 2023
You know how awesome Roman-style vegetables are–when you take cauliflower, artichokes, or broccoli, cook them seared and soft, and sprinkle with lots of fried breadcrumbs. Now imagine that with crushed tortilla chips. And let's say carrots; they're sweet and pretty. Ditto the choice of blue corn chips. You can always take a different path with, say, Brussels sprouts, cabbage, or even eggplant, and use white or yellow corn chips.
Throw in some fresh or dried chiles and finish with cilantro and lime and we're clearly not in Rome, except the technique remains the same.
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