I’m on a vegetarian kick this week so my inspiration for tonight’s Idol recipe was a fancy version of a vegetable tray. I love tempura anything but I wasn’t in the mood to make batter let alone fry anything so voila…a healthier yet equally delicious alternative!

I was surprised at how easily the panko stuck to the veggies and they turned out perfectly crisp. Dip them in the super easy chipotle ranch dip and it’s a pretty tasty snack.

I’ll be heading to SXSW tomorrow so check back for full coverage! Also, check out today’s recipe on Lyndsey Parker’s Reality Rocks blog HERE!

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Panko-Crusted Veggies with Chipotle Ranch

Ingredients

Veggies

• 1/2 cup fresh green beans
• 1 carrot, peeled and julienned
• 1/4 red bell pepper, julienned
• 1/2 large zucchini, julienned, seeds removed
• 4 oz cremini mushrooms
• 1/2 cup brocolli florets
• 2 tbsp flour
• 1 egg
• 1 cup panko bread crumbs
• 1 tsp kosher salt and pepper
• 1 tsp fresh thyme
• olive oil spray

Chipotle Ranch

• 1/2 cup mayonnaise
• 1 cup sour cream
• 1 chili in adobo, seeds removed, minced
• 1 tbsp adobo sauce
• 1 tbsp cilantro, minced
• 1 large garlic clove, minced
• 1 scallion, minced
• 1 tsp lime juice
• 1 package dry ranch mix

Preheat oven to 425 degrees.

In a large bowl combine the veggies and flour. Toss until well coated.

Lightly beat the egg in a large bowl. On a large plate mix the panko, salt, pepper and thyme. Dip the veggies in the egg then dredge in the panko mixture. Place on a large cookie sheet and spray with the olive oil spray.

Bake until golden brown, gently flipping halfway through, around 20-25 minutes.

While the veggies cook combine all of the Chipotle Ranch ingredients in a large bow.

Mix until smooth.

Remove the veggies from the oven and serve with the ranch.

Bon Appétit!