Baked Tempura

Vegetable Medley, baked not spray

Yield: 10 servings
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  • 2 bunch(es) eggs beaten
  • cooking spray
  • 1.5 cup(s) bread crumbs; panko
  • .25 tablespoon(s) salt
  • 1.5 cup(s) cauliflower
  • 1 potatoe; sweet; medium peeled
  • 1.5 cup(s) mushroom
  • 1 zucchini; small
  • 1 onion; small; red ringed
  • .25 cup(s) flour;all purpose
  • 1 cube(s) green beans
  • 1 cup(s) green peas
  • 2 tablespoon(s) honey
  • 1 cup(s) dijon mustard
  • 2 tablespoon(s) butter


  1. Vegetable Tempura:
  2. Preheat oven to 450°F. Coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. In a shallow bowl, beat eggs with a fork. In a medium bowl, combine panko bread crumbs and salt.
  3. 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; dip into the panko crumb mixture to coat. Place the vegetables in a single layer in the prepared baking pan.
  4. Drizzle the vegetables with melted butter. Bake for 9 to 11 minutes or until vegetables are golden brown, gently stirring twice. Serve immediately with Honey-Mustard Sauce:
  5. In a small bowl, stir together 1 cup Dijon-style mustard and 2 tablespoons honey.
November 2013

This recipe is a personal recipe added by EdnaSlover1 and has not been tested or endorsed by MyRecipes.

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