Firecracker Vegetable Roast Recipes

FIRECRACKER VEGETABLE ROAST

Firecracker Vegetable Roast image

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.

Provided by kitchenslave03

Categories Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 cup fresh basil, loosely packed
1/4 cup of 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 tomatoes, cut in 12 wedges
1 (15 1/2 ounce) can chickpeas, rinsed and drained

Steps:

Preheat oven to 450.
Place first 9 ingredients in a food processor, process til smooth.
Combine basil mixture, cauliflower and next 5 ingredients, tossing well to coat. Arrange vegetables on a jelly roll pan coated with cooking spray.
Bake at 450 for 15 min or til lightly browned. Add tomato and chickpeas; bake an additional 5 minutes. Serve with rice, if desired.

Nutrition Facts : Calories 176.1, Fat 5.9, SaturatedFat 0.8, Sodium 534.6, Carbohydrate 26.6, Fiber 6.2, Sugar 2.5, Protein 6.6

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