Baked Vegetable Tempura

By michelew7

Ingredients

• cooking spray
• 2 eggs
• 1 1/2 cups panko bread crumbs(Japanese-style)
• 1/4 teaspoon salt
• 1 1/2 cups cauliflower
• 1 1/2 cups fresh mushrooms, stems removed
• 1 medium sweet potato, peeled and cut into 3 2-inch strips
• 1 small zucchini, cut into 1/4 -inch-thick slices
• 1 small red onion, cut into 1/2-inch-thick slices and separated into rings
• 1 cup green beans
• 1 cup sugar snap peas
• 1/4 cup flour
• 2 tablespoon butter, melted
• 1 cup mustard, dijon-style
• 2 tablespoon honey

Details

Servings 10

Preparation

Step 1

Vegetable Tempura:
1. Preheat oven to 450°F. Coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. In a shallow bowl, beat eggs with a fork. In a medium bowl, combine panko bread crumbs and salt.

2. 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; dip into the panko crumb mixture to coat. Place the vegetables in a single layer in the prepared baking pan.

3. Drizzle the vegetables with melted butter. Bake for 9 to 11 minutes or until vegetables are golden brown, gently stirring twice. Serve immediately with Honey-Mustard Sauce.

Honey-Mustard Sauce:
In a small bowl, stir together 1 cup Dijon-style mustard and 2 tablespoons honey.

Calories: 148, Saturated Fat: 2g, Sodium: 702mg, Dietary Fiber: 2g, Total Fat: 4g, Carbs: 23g, Sugars: 6g, Cholesterol: 49mg, Protein: 9g