Vegetable Tempura With Honey-mustard Sauce

Total Time: 41 mins Preparation Time: 30 mins Cook Time: 11 mins

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

Recipe

• 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!