Categories: Baked, Veggie, Zucchini

Ingredients

• 1 yam, peeled and cut into thick matchsticks
• 2 cups broccoli, flowerettes cut into small chunks
• 2 cups button mushrooms, stemmed
• 1 bunch asparagus, trimmed of thick stalks
• 1 zucchini, sliced into 1/2" rounds
• 4 egg whites
• 2 cups panko crumbs
• 1/3 cup all-purpose flour
• 1 Tbsp olive oil
• 1 tsp vegetable seasoning
• Nonstick cooking spray

Directions

1. Preheat oven to 400 degrees. Coat a 9 × 15″ baking pan with nonstick cooking spray and set aside.

2. In a shallow dish, beat egg whites with a fork. In a medium bowl, combine panko bread crumbs and vegetable seasoning. In a large bowl, toss the vegetables in flour, shaking to remove any excess flour. Dip the vegetables, a few at a time, into the egg whites then dip into the panko crumb mixture to coat.

3. Place the vegetables in a single layer in the prepared baking pan. Drizzle the vegetables with olive oil. Bake for ~10 minutes or until vegetables are golden brown, gently stirring twice.

4. Serve with low-sodium soy sauce or other Asian sauce of choice for dipping.

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