Vegetable Tempura
3
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Baked tempura lets you enjoy flavour similar to that of fried for a fraction of the calories.
Ingredients
Cornstarch
½ cup(s)
Table salt
½ tsp(s)
Cayenne pepper
⅛ tsp(s)
Zucchini
2 medium, cut into 2-inch long, 1-inch wide sticks
Uncooked summer squash
2 medium, yellow, cut into 2-inch long, 1-inch wide sticks
Uncooked eggplant
1½ medium, or 2 small, peeled and cut into 2-inch long, 1-inch wide sticks
Olive oil cooking spray
1 spray(s), or enough to coat veggies
Baby carrots
4½ oz, about 1 cup
Instructions
1
Preheat oven to 400°F. Coat a large baking sheet with olive oil cooking spray.
2
In a shallow dish, combine cornstarch, salt and cayenne. Mix well. Dip vegetables in cornstarch mixture and turn to coat.
3
Transfer vegetables to prepared baking sheet and spray with cooking spray. Bake until golden brown and tender, 45 minutes. Yields about 1 1/2 cups per serving.
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