Firecracker Vegetable Roast

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.


6 servings (serving size: 1 1/3 cups vegetable mixture and 1 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 343
Caloriesfromfat 17 %
Fat 6.4 g
Satfat 0.8 g
Monofat 3.9 g
Polyfat 1.3 g
Protein 9.1 g
Carbohydrate 63.2 g
Fiber 6.5 g
Cholesterol 0.0 mg
Iron 4 mg
Sodium 430 mg
Calcium 92 mg


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


Preheat oven to 450°.

Place first 9 ingredients in a food processor; process until smooth.

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.

Bake at 450° for 15 minutes or until lightly browned. Add tomato and chickpeas; bake an additional 5 minutes. Serve over rice.