1. Blanch the vegetables in salted, boiling water. They will need different times so don't just toss them all in together. The broccoli will cook quickly, approx. 2-3 minutes, while the other vegetables will need closer to 10 minutes.
2. The finished blanched vegetables should be fork tender. Add vegetables to a food processor and pulse.
3. Spread the mixture out on a baking sheet in an even thickness. Stick the baking sheet in the freezer for 15-20 minutes. You don't want it to be frozen solid, but you want it pretty cold and solid. Use a small cookie cutter to cut out your nuggets!
4. Once the nuggets are cut out, dip them in egg followed by Italian bread crumbs. Dunk them in a fryer with 350°F oil. They will cook quickly and only need 3-4 minutes to get golden brown. If you would rather bake the nuggets, drizzle with olive oil and bake for 15-20 minutes at 375°F.