Firecracker Vegetable Roast

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Indian flavors meld with Italian herbs to season vegetables. Unless you prefer milder food, leave the seeds in the jalapeño so the dish befits its name.

Ingredients:

1 cup loosely packed fresh basil leaves

1/4 cup loosely packed fresh mint leaves

2 tablespoons olive oil

1 tablespoon low-sodium soy sauce

1 teaspoon dried italian seasoning

1 teaspoon curry powder

1/2 teaspoon salt

3 garlic cloves, halved

1 jalapeno pepper, halved

2 cups cauliflower florets

2 cups broccoli florets

1 1/2 cups thinly sliced fennel bulb (about 1 small bulb)

1 cup red bell pepper strips

1 cup yellow bell pepper strips

1 cup thinly sliced red onion

cooking spray

1 medium tomato, cut into 12 wedges

1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

6 cups hot cooked basmati rice

Directions:

1. Preheat oven to 450°.
2. Place first 9 ingredients in a food processor; process until smooth.
3. Combine basil mixture, cauliflower, and next 5 ingredients (cauliflower through onion), tossing well to coat. Arrange vegetable mixture on a jelly roll pan coated with cooking spray.
4. Bake at 450° for 15 minutes or until lightly browned. Add tomato and chickpeas; bake an additional 5 minutes. Serve over rice.

By RecipeOfHealth.com