Ingredients
1/2 C cornstarch
1/2 tsp table salt
1/8 tsp cayenne pepper
2 med zucchini - cut into sticks
2 med summer squash - cut into sticks
1 1/2 med eggplants, peeled - cut into sticks
1 C baby carrots
olive oil cooking spray
Preheat oven to 400F. 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, about 45 minutes.
NOTES:
The nutritional data for tempura is: 162 Calories, 1g Fat , 9g Fiber Per Serving
Exchanges: 1 Grain(Starch); 4 1/2 Vegetable; 0 Fat.
