Preheat oven to 400ºF.

Coat a 9 x 15″ baking pan with nonstick cooking spray and set aside.

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.

Place the vegetables in a single layer in the prepared baking pan.

Drizzle the vegetables with olive oil.

Bake for about 10 minutes or until vegetables are golden brown, gently stirring twice.

Serve with low-sodium soy sauce or other Asian sauce of choice for dipping. (I prefer Ponzu sauce).