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!
Panko-Crusted Veggies with Chipotle Ranch
- 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
- 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.