RECIPE: Baked Veggie Tempura

This article is featured in the October '07 Feeding Your Family Newsletter  Recipes: Baked Veggie Tempura | What's in Season? Squash | Living Large | Things We Love! Cloth Bags |  Health Check: Diet Sodas

By Larissa Phillips

October is still a prime harvest month. To use up some of the incredible bounty at the farmers' market, try this healthier version of a classic Japanese favorite: vegetable tempura. To choose your vegetables, just visit the market and see what catches your eye. This is a great vegetarian main dish.

Ingredients:

• 2 eggs


• 1-1/2 cups panko (Japanese bread crumbs)


• 1/4 tsp. salt


• About three cups of seasonal vegetables, such as broccoli, green beans (trimmed as necessary, and cut into 2- to-3-inch pieces) and sweet potatoes (cut on the diagonal int1/4-inch thick slices)


• 1/4 cup flour

Honey Mustard Sauce

• 2 Tbsp. butter


• 1/4 cup Dijon-style mustard


• 2 Tbsp. honey


• 1/4 cup water

Japanese Dipping Sauce

• 1/4 cup rice vinegar


• 1/4 cup soy sauce



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