Firecracker Vegetable Roast |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From Cooking Light. It was presented as a vegetarian main dish, but I think it would make a nice side dish for meat-eaters. If you prefer a milder dish, remove the seeds and ribs from the jalapeno. Ingredients:
1 cup fresh basil, loosely packed |
1/4 cup fresh mint, loosely pascked |
2 tablespoons olive oil |
1 tablespoon low sodium soy sauce |
1 teaspoon italian seasoning |
1 teaspoon curry powder |
1/2 teaspoon salt |
3 garlic cloves, halved |
1 jalapeno, halved |
2 cups cauliflower florets |
2 cups broccoli florets |
1 1/2 cups fennel bulbs, thinly sliced-about 1 bulb |
1 cup red bell pepper, in strips |
1 cup yellow bell pepper, in strips |
cooking spray |
1 medium tomato, cut in 12 wedges |
1 (15 1/2 ounce) can chickpeas, rinsed and drained |
Directions:
1. Preheat oven to 450.
2. Place first 9 ingredients in a food processor, process til smooth.
3. Combine basil mixture, cauliflower and next 5 ingredients, tossing well to coat. Arrange vegetables on a jelly roll pan coated with cooking spray.
4. Bake at 450 for 15 min or til lightly browned. Add tomato and chickpeas; bake an additional 5 minutes. Serve with rice, if desired.
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