Firecracker Vegetable Roast
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 236.59 ml fresh basil, loosely packed
- 59.14 ml of fresh mint, loosely pascked
- 29.58 ml olive oil
- 14.79 ml low sodium soy sauce
- 4.92 ml italian seasoning
- 4.92 ml curry powder
- 2.46 ml salt
- 3 garlic cloves, halved
- 1 jalapeno, halved
- 473.18 ml cauliflower florets
- 473.18 ml broccoli florets
- 354.88 ml fennel bulbs, thinly sliced-about 1 bulb
- 236.59 ml red bell pepper, in strips
- 236.59 ml yellow bell pepper, in strips
- cooking spray
- 1 medium tomatoes, cut in 12 wedges
- 439.41 g can chickpeas, rinsed and drained
directions
- 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.
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RECIPE SUBMITTED BY
I am a former retail management slave who is now a stay at home mom who absolutely loves her job. I have an eight year old, a two year old and a nine month old who all bring their own kind of joy to my life. My favorite thing in the world is to cook. We have a real, from scratch family dinner almost every night. Please don't be offended if I somewhat change a recipe in my review. I look at recipes sort of as guidelines, and alter them according to inspiration. I've received alot of helpful advice from reviews, that's why I share what I've done differently. With my little ones I'm pretty busy, but I LOVE this site and plan on being even more active as they get older.