Baked Vegetable Tempura

by Lubna Azhar Serves 2

Directions

Step 01

Preheat oven to 232 °C at a 15x10x1-inch baking pan with non-stick cooking spray, set aside.

Step 02

In a shallow bowl, beat eggs with a fork.

Step 03

In a medium bowl, combine bread crumbs & salt.

Step 04

In a large bowl, toss the vegetables in flour, shaking to remove any excess flour.

Step 05

Dip the vegetables, a few at a time, into the eggs, dip into the crumb mixture to coat.

Step 06

Place the vegetables in a single layer in the prepared baking pan.

Step 07

Drizzle the vegetables with melted butter.

Step 08

Bake for 9 to 11 minutes or until vegetables are golden brown, gently stirring twice.

Step 09

Serve immediately with Honey-Mustard Sauce (stir together 1 cup Dijon mustard & 2 tbsp honey).

Ingredients

  • 2 eggs
  • 1 ½ Cups Bread Crumbs
  • ¼ tsp Salt
  • 1 ½ Cups Cauliflower
  • 1 ½ Cups Mushrooms (fresh, stems removed)
  • 1 Medium Potato (sweet, peeled & cut into 3 2-inches strips)
  • 1 Small Zucchini (cut into ¼ inch thick slices)
  • 1 Small Onion (cut into ½ inch thick slices & separated into rings)
  • 1 Cup Beans (green)
  • 1 Cup Peas (sugar snap)
  • ¼ Cup Flour (all-purpose)
  • 2 tbsp Butter (melted)
  • 1 Cup Mustard (dijon)
  • 2 tbsp Honey