2 cups broccoli, flowerettes cut into small chunks
2 cups button mushrooms, stemmed
1 bunch asparagus, trimmed of thick stalks
1 zucchini, sliced into 1/2 inch rounds
4 egg whites
2 cups panko crumbs
1/3 cup all-purpose flour
1 Tbsp olive oil
1 tsp vegetable seasoning
Nonstick cooking spray
Instructions
Preheat oven to 400 degrees. Coat a 9 x 15 baking pan with nonstick cooking spray and set aside.
In a shallow dish, beat egg whites with a fork. In a medium bowl, combine panko bread crumbs and vegetable seasoning.
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 egg whites then dip into the panko crumb mixture to coat.
Place the vegetables in a single layer in the prepared baking pan.
Drizzle the vegetables with olive oil.
Bake for about 10 minutes or until vegetables are golden brown, gently stirring twice.
Serve with low-sodium soy sauce or other Asian sauce of choice for dipping.
Originally Submitted
10/24/2013
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