Vegetable Pan Roast

  • Yield: 6 to 8 servings

This dish offers crunchy textured vegetables with authentic explosive indian flavors. You can cut down on the chili if you wish.


Curry Spice Mix:
1/2cup olive or canola oil
1small jalapeno pepper, halved and seeded
3 garlic cloves, peeled
1cup fresh basil leaves
1tablespoon low-sodium soy sauce or tamari
1tablespoon curry powder
1tablespoon mustard seeds
Roasted Vegetables:
2cups broccoli florets
2cups cauliflower florets
1cup thick red onion slices
1cup red bell pepper
1cup yellow bell pepper
1medium fennel bulb, cored an cut into strips
1medium tomato, cut into small wedges
1cup canned chickpeas, rinsed and drained
Salt, to taste


  1. To make spice mix: Combine all ingredients except mustard seeds in a blender or food processor fitted with the metal blade and puree 2 minutes until smooth. Add seeds and set aside.
  2. To make vegetables: Preheat oven to 400F.
  3. In a large mixing bowl, toss spice mix with all vegetables except tomatoes and chickpeas. Spread vegetables on a nonreactive baking pan and roast, uncovered, 20 to 30 minutes until lightly browned yet al dente.
  4. Add tomatoes and chickpeas. Stir into other vegetables and continue to bake 5 minutes until vegetables are cooked but still crunchy. Season with salt.

Nutritional Info *per serving

  • Calories 206
  • Fat 15g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 93mg
  • Carbohydrate 15g
  • Fiber 4g
  • Sugars 2g
  • Protein 4g