Baked Vegetable Tempura

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.

Nutritional Info (Per serving):

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