Tater-Dipped Veggies

Tater-Dipped Veggies
1 cup instant potato flakes
1/3 cup grated Parmesan cheese
1/2 teaspoon celery salt
1/4 teaspoon garlic powder
1/4 cup( 4 tablespoons or half a stick) margarine, melted and cooled
2 eggs
4 to 5 cups raw bite-sized vegetables (mushrooms, peppers, broccoli, cauliflower, zucchini or yellow squash, and/or parboiled carrots)
Prepare ranch salad dressing or dip, optional

In a small bowl, combine potato flakes, grated cheese, celery salt, garlic powder and melted margarine. In another bowl, beat eggs. Dip vegetables, one at a time,
into egg, then into potato mixture; coat well. Place on an ungreased baking sheet. Bake at 400 degrees for 20-25 minutes. Serve with dressing or dip if desired.