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Baked Vegetable Tempura

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1 Baked Vegetable Tempura on 9th June 2010, 7:30 pm

Baked Vegetable Tempura Recipe

Calories: 148, Saturated Fat: 2g, Sodium: 702mg, Dietary Fiber: 2g, Total Fat: 4g, Carbs: 23g, Sugars: 6g, Cholesterol: 49mg, Protein: 9g
Exchanges: Vegetable: 2, Starch: 1, Fat: 0.5

Prep Time: 30 mins
Cook Time: 9 mins
Total Time: 39 mins

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

Preparation
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.

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