Vegetable Tempura With Honey-Mustard Sauce |
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Prep Time: 30 Minutes Cook Time: 11 Minutes |
Ready In: 41 Minutes Servings: 4 |
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Since October is cancer awareness month I thought I would add my little grain of sand with this nutritionally sound and vitamin filled dish. Courtesy of Better Homes & Gardens with some tweaking by me. Ingredients:
nonstick cooking spray |
1 1/2 cups panko breadcrumbs (japanese bread crumbs) |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1/4 teaspoon garlic powder |
1/4 teaspoon onion powder |
1 1/2 cups cauliflower florets |
1 1/2 cups fresh mushrooms, stems removed |
1 medium sweet potato, cut into 3-1/2-inch strips, peeled |
1 small zucchini, sliced 1/4-inch thick |
1 small red onion, sliced 1/2-inch thick & separated into rings |
1 cup green beans |
1 cup sugar snap pea |
1/4 cup all-purpose flour |
2 slightly beaten eggs |
2 tablespoons margarine or 2 tablespoons butter, melted |
1 cup dijon-style mustard |
2 tablespoons honey |
Directions:
1. Heat oven to 450F degrees.
2. Coat a 15x10x1 baking sheet with spray; set aside.
3. In a medium bowl combine panko crumbs, salt, pepper, garlic powder & onion powder.
4. In a large bowl toss the vegetables in flour, shaking to remove any excess flour.
5. Dip the vegetables, a few at a time, into the eggs, then the panko crumbs mixture to coat.
6. Place the vegetables in a single layer in the prepared cookie sheet. (Vegetables can be prepared ahead. Cover & refrigerate for up to 3 hours.)Drizzle the vegetables with melted butter.
7. Bake uncovered for 9-11 minutes or until vegetables are golden brown, gently stirring twice.
8. Serve immediately with Honey-Mustard Sauce where the ingredients have been stirred in a small bowl.
9. Then ENJOY!
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