Baked Vegetable Tempura

No one will mistake this for actual tempura, but it's a really easy recipe and will do the trick. I was surprised at how good these turned out. --Mark

Ingredients

Panko Breading:

2 cups panko bread crumbs

salt to taste

2 eggs

Vegetables:

1 cup broccoli florets

1 cup cauliflower florets

1 sweet potato, cut into 1/4-inch slices 

1 small squash, cut into 1/4-inch slices

1 onion, sliced 1-inch thick and separated into rings

10 green beans, trimmed

¼ cup all-purpose flour 

Dipping Sauce:

½ cup soy sauce

¼ cup water

2 T rice vinegar

2 tsp white sugar

2 green onions, finely chopped

Directions

Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet.

Combine panko and salt together in a shallow bowl. Whisk eggs in a separate small bowl. Combine broccoli, cauliflower, sweet potato, winter squash, onion, and green beans together in a large bowl; add flour and toss to coat evenly.

Shake excess flour from each vegetable piece, dip into beaten egg and press into panko mixture. Gently toss between your hands so any panko crumbs that haven't stuck can fall away. Place vegetables onto prepared baking sheet; do not stack.

Bake in the preheated oven until golden brown, turning occasionally, 10 to 15 minutes.

Stir soy sauce, water, rice vinegar, and sugar together in a saucepan over medium heat until hot, 1 to 2 minutes. Remove from heat and add green onion. Serve sauce alongside vegetables.