Vegetable Tempura With Honey-Mustard Sauce
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.
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INGREDIENTS
Nutrition- nonstick cooking spray
- 1 1⁄2
- 1⁄4teaspoon salt
- 1⁄4teaspoon fresh ground pepper
- 1⁄4teaspoon garlic powder
- 1⁄4teaspoon onion powder
- 1 1⁄2cups cauliflower florets
- 1 1⁄2
- 1
- 1
- 1
- 1cup green beans
- 1cup sugar snap pea
- 1⁄4
- 2slightly beaten eggs
Honey-Mustard Dipping Sauce
- 1
- 2tablespoons honey
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DIRECTIONS
- 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!
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