Ingredients

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

Preparation

  1. Preheat the oven to 450 degrees.
  2. Place first 9 ingredients in a food processor; process until smooth.
  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. Bake at 450 degrees for 15 minutes or until lightly browned. Add tomato and chickpeas, bake an additional 5 minutes. Serve over rice