Firecracker Vegetable Roast

Name: Firecracker Vegetable Roast
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters red bell pepper strips; 237 milliliters yellow bell pepper strips; 473 milliliters broccoli florets; 439 grams chickpeas (garbanzo beans), rinsed and drained; 473 milliliters cauliflower florets; 1 liters hot cooked basmati rice; 1 teaspoon curry powder; 355 milliliters thinly sliced fennel bulb (about 1 small bulb); 237 milliliters loosely packed fresh basil leaves; 59 milliliters loosely packed fresh mint leaves; 3 garlic cloves, halved; 1 teaspoon dried Italian seasoning; 1 jalapeno pepper, halved; 1 Tbsp low-sodium soy sauce; 2 Tbsps olive oil; 237 milliliters thinly sliced red onion; 1 teaspoons salt; 1 medium tomato, cut into 12 wedges

Firecracker Vegetable Roast

Need a gluten free and vegan side dish? Firecracker Vegetable Roast could be a tremendous recipe to try. This recipe serves 6. One portion of this dish contains roughly 11g of protein, 7g of fat, and a total of 365 calories. If you have bell pepper strips, bell pepper strips, seasoning, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Place first 9 ingredients in a food processor; process until smooth.

Equipment you will use

Food Processor

Combine basil mixture, cauliflower, and next 5 ingredients (cauliflower through onion), tossing well to coat. Arrange vegetable mixture on a jelly roll pan coated with cooking spray.

Ingredients you will need

Cooking Spray