Firecracker Vegetable Roast

• 1 cup loosely packed fresh basil leaves
• 1/4 cup loosely packed fresh mint leaves
• 2 tbsp olive oil
• 1 tbsp low-sodium soy sauce
• 1 tsp dried Italian seasoning
• 1 tsp curry powder
• 1/2 tsp 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
• 1 cup red bell pepper strips
• 1 cup yellow pepper strips
• 1 cup thinly sliced red onion
• Cooking spray
• 1 tomato, cut into 12 wedges
• 1 can chickpeas rinsed and drained
• 6 cups hot basmati rice

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

basil, mint leaves, olive oil, soy sauce, italian seasoning, curry powder, salt, garlic, pepper, cauliflower florets, broccoli florets, fennel bulb, red bell pepper, yellow pepper, red onion, cooking spray, tomato, chickpeas, hot basmati rice

Taken from www.epicurious.com/recipes/member/views/firecracker-vegetable-roast-1255866 (may not work)