I sprung this Firecracker Vegetable Roast from the Jan/Feb 2003 Cooking Light on my unsuspecting salon attendees on Friday night, and it made a big hit among those who dared it. The flavors are really unique, kind of Indian merged with Italian (in a good way, honest). I took the seeds out of the jalapeno for safety's sake, but it was still plenty hot. After my guests left I had some hardcore grubbin' on the leftovers.
Preheat oven to 450.
Place 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), and 1 jalapeno pepper (halved) in a food processor; process until smooth.
Combine basil mixture, 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, and 1 cup thinly sliced red onion, tossing well to coat. Arrange vegetable mixture on a jelly roll pan coated with cooking spray.
Bake at 450 for 15 minutes or until lightly browned. Add 1 medium tomato, cut into 12 wedges, and 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained; bake an additional 5 minutes. Serve over 6 cups hot cooked basmati rice.Posted by astraea on January 14, 2003 | TrackBack