Vegetable Tempura with Honey-Mustard Sauce

By sandiB2010

Serve these crispy tempura-coated vegetables as a side dish or appetizer. The delicious dip can also be served with bread or pitas.

Ingredients

• Nonstick cooking spray see savings
• 1-1/2 cups panko crumbs (Japanese-style bread crumbs)
• 1/4 teaspoon salt
• 1-1/2 cups cauliflower flowerets
• 1-1/2 cups small fresh mushrooms, stems removed
• 1 medium sweet potato, peeled and cut into 31/2-inch strips
• 1 small zucchini, sliced 1/4 inch thick
• 1 small red onion, sliced 1/2 inch thick and separated into rings
• 1 cup green beans
• 1 cup sugar snap peas
• 1/4 cup all-purpose flour
• 2 slightly beaten eggs
• 2 tablespoons margarine or butter, melted
• 1 recipe Honey-Mustard Sauce

Details

Servings 4
Preparation time 30mins
Cooking time 39mins
Adapted from recipe.com

Preparation

Step 1

1.

Coat a 15 x 10 x 1-inch baking pan with cooking spray; set aside. In a medium bowl combine panko crumbs and salt. In a large bowl toss the vegetables in flour, shaking to remove any excess flour. Dip the vegetables, a few at a time, into the eggs, then into the panko crumb mixture to coat.

2.

Place the vegetables in a single layer in the prepared baking pan. (Vegetables may be prepared ahead. Cover and refrigerate for up to 3 hours.) Drizzle the vegetables with melted margarine.

3.

Bake, uncovered, in a 450 degree oven for 9 to 11 minutes or until vegetables are golden brown, gently stirring twice. Serve immediately with Honey-Mustard Sauce.

4.

Honey-Mustard Sauce: In a small bowl stir together 1 cup Dijon-style mustard and 2 tablespoons honey. Makes: 4 to 6 servings