Vegetable tempura
2
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Baked tempura lets you enjoy flavor similar to that of the fried version for a fraction of the calories. In this recipe, the veggies are coated in cornstarch that's been seasoned with salt and cayenne pepper for a touch of heat. Simply cut the zucchini, summer squash, and eggplants into equal-sized sticks to allow for even dredging and cooking. Arrange the veggies on a baking sheet and let them bake away in the oven until they're beautifully golden brown, which should take about 25 minutes. You'll find yourself making this over and over again for an easy, satisfying snack or appetizer whenever the craving for something crunchy may strike.
Ingredients
Cornstarch
½ cup(s)
Table salt
½ tsp
Cayenne pepper
⅛ tsp
Uncooked 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
Baby carrots
4½ oz, about 1 cup
Olive oil cooking spray
1 spray(s)
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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