Vegetable 'Frites' with Blue Cheese Yogurt Dip

4-6 servings

Blue Cheese Yogurt Dip 

  • 1 cup (250 mL) Greek-style plain yogurt 
  • 2 tbsp (30 mL) apple cider vinegar 
  • 1 tbsp (15 mL) olive oil 
  • 1 tsp   (5 mL) celery salt 
  • 1 garlic clove, minced 
  • 1/4 cup (60 mL) fresh celery leaves, finely chopped 
  • Pinch cayenne pepper 
  • 3/4 cup (175 mL) Castello® Crumbled Blue Cheese 


  • 3 eggs, lightly beaten 
  • 1 cup (250 mL) panko breadcrumbs 
  • 1 cup (250 mL) Tre Stelle® Parmigiano Reggiano Cheese, grated 
  • 1 tsp (5 mL) dried thyme 
  • pinch cayenne pepper (optional) 
  • salt and black pepper to taste 
  • 12 fresh asparagus spears 
  • 12 fresh green beans 
  • 2 medium zucchini, cut into finger size spears 
  • 1 tbsp (15 mL) Tre Stelle® Parmigiano Reggiano Cheese, grated
Vegetable 'Frites' with Blue Cheese Yogurt Dip


Preheat oven to 400ºF (205ºC). 

Dip: In a medium bowl combine all dip ingredients; stir to combine, cover and refrigerate until ready to serve. 

Frites: In a large bowl add eggs and beat until frothy, set aside. In a medium bowl combine panko crumbs, Parmigiano Reggiano Cheese, thyme, cayenne pepper, salt and black pepper; set aside. Line two baking sheets with aluminum foil and spray lightly with cooking spray. 

Dip vegetables in beaten egg and dredge in breadcrumb mixture. 

Place on baking sheet allowing a little space between each vegetable so they can get crunchy. Sprinkle with 1 tablespoon of Parmigiano Reggiano Cheese. Bake for 15 minutes; remove from oven, let set for 5 minutes before serving. 

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