Begin by preheating your oven to 200°C (390°F) and lining a baking sheet with parchment paper or a silicone mat.
Chop the mixed vegetables into rough chunks—no need for perfection, they will be processed shortly.
Place the chopped vegetables into a food processor and pulse until finely chopped, but still with some texture visible—avoid pureeing.
Transfer the processed vegetables to a mixing bowl. Add the toasted breadcrumbs, beaten egg, minced garlic, dried herbs, olive oil, salt, and pepper.
Thoroughly mix all ingredients with a silicone spatula until the mixture holds together when pressed; if too loose, sprinkle in a bit more breadcrumbs.
Using your hands or a small scoop, shape the mixture into about 2-inch long and 1-inch thick nuggets, then place them on the prepared baking sheet, spacing them evenly.
Bake in the preheated oven for 20-25 minutes, flipping or gently turning the nuggets halfway through, until they turn golden brown and crispy on the outside.
Once baked, remove the nuggets from the oven and let them rest for 5 minutes to firm up the crust.
Serve the veggie nuggets warm with your favorite dipping sauce or a squeeze of lemon for added brightness.
