Firecracker Vegetable Roast

Start by making the sauce for this dish - an intriguing blend of Indian and Italian flavors.

In a food processor, combine 1 cup loosely packed basil leaves, 1/4 cup loosely packed mint leaves, 2 tablespoons olive oil, 1 tablespoon soy sauce, 1 teaspoon dried Italian seasoning, 1 teaspoon curry powder, 1/2 tsp. salt, 3 halved garlic cloves and 1 halved jalapeno pepper. (I removed the seeds from the jalapeno because I don't like things too spicy, but if you leave the seeds in, the dish will really live up to its name).

Process until smooth and set aside.

In a bowl, combine 2 cups cauliflower florets, 2 cups broccoli florets, 1 and 1/2 cups thinly sliced fennel bulb, 1 cup red bell pepper strips, 1 cup yellow bell pepper strips, and 1 cup thinly sliced red onion. Pour the sauce over the vegetables, and toss to coat. Arrange the vegetable mixture on a baking sheet coated with cooking spray.

Bake at 450 degrees for 15 minutes. Add 1 medium tomato (cut into 12 wedges), and 1 (15-ounce) rinsed and drained can of chickpeas to the pan (I also took this opportunity to give the veggies a stir); return the pan to the oven for 5 more minutes.

Serve 1 and 1/3 cups vegetable mixture over 1 cup cooked basmati rice for a hearty entree of 350 calories - this recipe makes enough for 6 servings.

Cost:
basil $2.99
mint $1.99
jalapeno $0.12
cauliflower florets $2.50
broccoli florets $2.50
fennel $2.05
red bell pepper $2.11
yellow bell pepper $2.11
tomato $1.52
canned chickpeas $1.99
basmati rice $2.07