Firecracker Vegetable Roast - cooking recipe

Ingredients

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

Preparation

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