Vegetable Tempura With Honey-Mustard Sauce

• nonstick cooking spray
• 1 1/2 cups panko breadcrumbs (Japanese bread crumbs)
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 1/2 cups cauliflower florets
• 1 1/2 cups fresh mushrooms, stems removed
• 1 medium sweet potato, cut into 3-1/2-inch strips, peeled
• 1 small zucchini, sliced 1/4-inch thick
• 1 small red onion, sliced 1/2-inch thick & separated into rings
• 1 cup green beans
• 1 cup sugar snap pea
• 1/4 cup all-purpose flour
• 2 slightly beaten eggs
• 2 tablespoons margarine or 2 tablespoons butter, melted
• Honey-Mustard Dipping Sauce
• 1 cup dijon-style mustard
• 2 tablespoons honey

1. Heat oven to 450F degrees.
2. Coat a 15x10x1" baking sheet with spray; set aside.
3. In a medium bowl combine panko crumbs, salt, pepper, garlic powder & onion powder.
4. In a large bowl toss the vegetables in flour, shaking to remove any excess flour.
5. Dip the vegetables, a few at a time, into the eggs, then the panko crumbs mixture to coat.
6. Place the vegetables in a single layer in the prepared cookie sheet. (Vegetables can be prepared ahead. Cover & refrigerate for up to 3 hours.)Drizzle the vegetables with melted butter.
7. Bake uncovered for 9-11 minutes or until vegetables are golden brown, gently stirring twice.
8. Serve immediately with Honey-Mustard Sauce where the ingredients have been stirred in a small bowl.
9. Then ENJOY!

nonstick cooking spray, breadcrumbs, salt, fresh ground pepper, garlic, onion powder, cauliflower florets, fresh mushrooms, sweet potato, zucchini, red onion, green beans, sugar snap pea, flour, eggs, margarine, honey, mustard, honey

Taken from www.food.com/recipe/vegetable-tempura-with-honey-mustard-sauce-141291 (may not work)