Vegetables Crocante (Crispy Vegetables) with Apricot Peach Spice Dip

Ingredients:

2 carrots cut into 3-4" long spears

1 zucchini cut into 3-4" long spears

3 large cremini mushrooms cut in half

1 bunch or about 2 oz. of broccolini

10 thick asparagus cut to 4" long

1 sweet potato or yam or both cut into 3-4" long spears

2 tablespoons olive oil

1 tablespoon Lemon Garlic Sea Salt

1 cup flour

3 eggs

1 cup Panko

1 cup unseasoned bread crumbs

2 teaspoons Kosher salt

2 teaspoons Pepper Essential Blend

For the sauce:

1/4 cup soy sauce

1 1/2 teaspoons seasoned mild and sweet rice vinegar

2 tablespoons of Apricot Peach Spice Jam

Instructions for the vegetables:

Preheat oven to 425-degrees.

Place all vegetables into a bowl and season with the Lemon Garlic Sea Salt and olive oil.

Saute' vegetables until slightly cooked, about 5 minutes and set aside.

In three separate bowls/plates, add eggs, flour and panko/bread crumb mixture for dredging. One at a time, dip the vegetables in flour, then egg and finish by covering with panko/bread crumb mixture. Make sure they are fully covered.

Place the vegetables on a cookie sheet that has an oven-safe wire cooling rack inside of it. Spray the wire rack with olive oil beforehand. Space out the vegetables and spray with olive oil if desired (will make a little more crunchy) and put in the oven for about 20-25 minutes or until golden brown.

Instructions for the sauce:

1. Mix all of the ingredients together.

While warm, dip the vegetables into the sauce and ENJOY!