Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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.
Ingredients[]
- 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 jalapeño 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 tomato, cut into 12 wedges
- 1 (15 1/2-ounce) can chickpeas, rinsed and drained
- 6 cups hot cooked basmati rice
Directions[]
- Preheat oven to 450°.
- Place first 9 ingredients in a food processor; process until smooth.
- Combine basil mixture, cauliflower, and next 5 ingredients; 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.
Yield: 6 servings (serving size: 1 1/3 cups vegetable mixture and 1 cup rice)