Baked Vegetable Tempura

Baked Vegetable Tempura

Baked Vegetable Tempura by Lubna Azhar

Serves: 2

  1. 2 eggs
  2. 1 ½ Cups Bread Crumbs
  3. ¼ tsp Salt
  4. 1 ½ Cups Cauliflower
  5. 1 ½ Cups Mushrooms (fresh, stems removed)
  6. 1 Medium Potato (sweet, peeled  & cut into 3 2-inches strips)
  7. 1 Small Zucchini (cut into ¼ inch thick slices)
  8. 1 Small Onion (cut into ½ inch thick slices &  separated into rings)
  9. 1 Cup Beans (green)
  10. 1 Cup Peas (sugar snap)
  11. ¼ Cup Flour (all-purpose)
  12. 2 tbsp Butter (melted)
  13. 1 Cup Mustard (dijon)
  14. 2 tbsp Honey



Preheat oven to 232 °C at a 15x10x1-inch baking pan with non-stick cooking spray, set aside. In a shallow bowl, beat eggs with a fork. In a medium bowl, combine bread crumbs & salt. 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 crumb mixture to coat. Place the vegetables in a single layer in the prepared baking pan. 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 (stir together 1 cup Dijon mustard & 2 tbsp honey).