Vegetable Pan Roast
- Yield 6 to 8 servings
Roasting vegetables at high temperature brings out the natural sugar and intensifies their flavors.
This dish offers crunchy textured vegetables with authentic explosive indian flavors. You can cut down on the chili if you wish.
- Curry Spice Mix:
- 1/2 cup olive or canola oil
- 1 small jalapeno pepper, halved and seeded
- 3 garlic cloves, peeled
- 1 cup fresh basil leaves
- 1 tablespoon low-sodium soy sauce or tamari
- 1 tablespoon curry powder
- 1 tablespoon mustard seeds
- Roasted Vegetables:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup thick red onion slices
- 1 cup red bell pepper
- 1 cup yellow bell pepper
- 1 medium fennel bulb, cored an cut into strips
- 1 medium tomato, cut into small wedges
- 1 cup canned chickpeas, rinsed and drained
- Salt, to taste
- 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.
- To make vegetables: Preheat oven to 400F.
- 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.
- Add tomatoes and chickpeas. Stir into other vegetables and continue to bake 5 minutes until vegetables are cooked but still crunchy. Season with salt.