Recipe by Manami
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.
Top Review by Meryl
This was very good, nice and crispy. I used carrots, cauliflower, and zucchini. Next time I might add some broccoli. I omitted the mustard sauce and used an Asian dipping sauce instead. Thanks for the recipe!
- 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
Honey-Mustard Dipping Sauce
- 1 cup dijon-style mustard
- 2 tablespoons honey
Directions See How It's Made
- Heat oven to 450F degrees.
- Coat a 15x10x1" baking sheet with spray; set aside.
- In a medium bowl combine panko crumbs, salt, pepper, garlic powder & onion powder.
- 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, then the panko crumbs mixture to coat.
- 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.
- Bake uncovered for 9-11 minutes or until vegetables are golden brown, gently stirring twice.
- Serve immediately with Honey-Mustard Sauce where the ingredients have been stirred in a small bowl.
- Then ENJOY!