Ingredients41 m servings 405 cals
- 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.
- Cook's Note:
- You can experiment with any vegetables you like. It's also a great way to use up any leftover vegetables.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 405 calories; 4.9 g fat; 91.2 g carbohydrates; 17.1 g protein; 93 mg cholesterol; 2203 mg sodium. Full nutrition
ReviewsRead all reviews 4
This was great, my kids loved it too! A few tips: I drizzled a little oil into the panko crumbs along with the salt and mixed it through, for a nice golden brown finish. Also instead of flipping...
The recipe came out well. I was surprised how well it went because the recipe asked for it to be baked. I think tempura at Japanese restaurants tend to be fried. Excuse me if that's incorrect. ...
My veggies (onion, broccoli, potatoes and cauliflower) started getting burned on the outside in 5 minutes so I turned down the temperature gradually to 400F, and total cooking ended up being abo...