Firecracker Vegetable Roast

• 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

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

fresh basil, mint, olive oil, soy sauce, italian seasoning, curry powder, salt, garlic, cauliflower florets, broccoli florets, fennel bulbs, red bell pepper, yellow bell pepper, cooking spray, tomatoes, chickpeas

Taken from www.food.com/recipe/firecracker-vegetable-roast-191443 (may not work)