Vegetable Tempura by Alisha Molen

I just made this recipe for the first time a couple of days ago and I really liked it. I was looking for low fat/low calorie recipes when I ran across this one. It’s got some kick so if you don’t like spicy foods you may want to hold back a little on the cayenne. For those interested - It’s a WeightWatchers recipe and is 2 points per 1 ½ cup serving. Enjoy!

VEGETABLE TEMPURA

Ingredients

• 1/2 cup cornstarch
• 1/2 tsp table salt
• 1/8 tsp cayenne pepper
• 2 medium zucchini, cut into 2-inch long, 1-inch wide sticks
• 2 medium summer squash, yellow, cut into 2-inch long, 1-inch wide sticks
• 1 1/2 medium raw eggplant, or 2 small, peeled and cut into 2-inch long, 1-inch wide sticks
• 4 1/2 oz baby carrots, about 1 cup
• 1 sprays olive oil cooking spray

Instructions

• 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.