- Total Time
Baked tempura lets you enjoy flavor similar to that of fried for a fraction of the calories.
table salt½ tsp
cayenne pepper⅛ tsp
uncooked zucchini2 medium, cut into 2-inch long, 1-inch wide sticks
summer squash2 medium, yellow, cut into 2-inch long, 1-inch wide sticks
uncooked eggplant(s)1 ½ medium, or 2 small, peeled and cut into 2-inch long, 1-inch wide sticks
uncooked baby carrots4 ½ oz, about 1 cup
olive oil cooking spray1 spray(s)
- Preheat oven to 400°F. Coat a large baking sheet with olive oil cooking spray.
- In a shallow dish, combine cornstarch, salt and cayenne. Mix well. Dip vegetables in cornstarch mixture and turn to coat.
- 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.