You are here: Home » Recipes » Vegetable Pan Roast Vegetable Pan Roast Recipe by Relish Contributor Yield 6 to 8 servings Roasting vegetables at high temperature brings out the natural sugar and intensifies their flavors. PrintEmail This dish offers crunchy textured vegetables with authentic explosive indian flavors. You can cut down on the chili if you wish. Ingredients Curry Spice Mix:1/2 cup olive or canola oil1 small jalapeno pepper, halved and seeded3 garlic cloves, peeled1 cup fresh basil leaves1 tablespoon low-sodium soy sauce or tamari1 tablespoon curry powder1 tablespoon mustard seedsRoasted Vegetables:2 cups broccoli florets2 cups cauliflower florets1 cup thick red onion slices1 cup red bell pepper1 cup yellow bell pepper1 medium fennel bulb, cored an cut into strips1 medium tomato, cut into small wedges1 cup canned chickpeas, rinsed and drained Salt, to taste Instructions 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.