- 4
- 30 mins
- 30 mins
Ingredients
- Nonstick cooking spray
- 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
- Honey-Mustard Sauce
- 1 cup Dijon-style mustard
- 2 tablespoons honey
Preparation
Step 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.
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.
Bake, uncovered, in a 450 degrees degree oven for 9 to 11 minutes or until vegetables are golden brown, gently stirring twice. Serve immediately with Honey-Mustard Sauce. Makes 4 to 6 servings.
In a small bowl, stir together Dijon-style mustard and honey.
Servings Per Recipe: 4 PER SERVING: 409 cal., 15 g total fat (2 g sat. fat), 107 mg chol., 673 mg sodium, 57 g carb. (8 g fiber, 13 g sugars), 15 g pro.
Fat (d.e): 1.5; Starch (d.e): 2; Vegetables (d.e): 1