Firecracker Vegetable Roast: Jan/Feb '03

[valchemist]

I made this for dinner tonight. it wasn't too hard to put together and I thought it was very good. It was quite spicy and very flavorful. DH liked it and went back for seconds.

I left out the mint and just used more basil. I also left out the fennel and used more broccoli.

I would definitely make this again.

Val

p.s. I will post the recipe tomorrow for those of you who don't have the new issue.

editing...


* Exported from MasterCook *

Firecracker Vegetable Roast

Indian flavors meld with Italian herbs to season vegetables. Unless you prefer milder food, leave teh seeds in the jalapeno so the dish befits its name.

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Vegetarian Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c loosely packed fresh basil leaves
1/4 c loosely packed fresh mint leaves
2 tbsps olive oil
1 tbsp low-sodium soy sauce
1 tsp dried Italian seasoning
1 tsp curry powder
1/2 tsp salt
3 garlic cloves -- halved
1 jalapeno pepper -- halved
2 c cauliflower flowerets
2 c broccoli florets
1 1/2 c thinly sliced fennel bulb
1 c red bell pepper strips
1 c yellow bell pepper strips
1 c thinly sliced red onion
1 tomato -- cut into 1 wedges
15 1/2 ozs chickpeas, canned -- rinsed and drained
6 c cooked basmati rice

Preheat oven to 450.

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

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

Bake at 450 for 15 minutes or until lightly browned. Add tomato and chickpeas and bake an additional 5 minutes. Serve over rice.

Source:
"Cooking Light, Jan/Feb 2003"

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NOTES :

yield: 6 servings (serving size 1 1/3 cups vegetable mixture and 1 cup rice)

343 calories (17% from fat), 6.4g fat, 9.1g protein, 6.5g fiber

[santacruzin]

Thanks Val! I was thinking about trying this and I appreciate you noting your changes. I wasn't sure about the mint for my family too.

[oskie]

I made this too and agree that it's very good (leftovers for lunch today -yay!)

Plus, I always like when I can fill my grocery cart with all those veggies. The cashiers hate to see me coming because it's like a test to see if they can remember all the produce codes. :rolleyes:

[cherylopal]

thanks val! i'm going to try this next week but i think i might try leaving some of the mint in. i left the mint in the moroccan butter to see what it would be like and i liked it. i didn't think "wow there's mint in here" but it did add a layer of flavor. i think i'll also add more broccoli like you suggested.
cheryl

[valchemist]

I edited my original post to add the recipe...

[stefania4]

Thanks for the review! It's on my to-make list (without the fennel).

[mochadelsol]

This looks so good, I love mint and especially fennel so those stay:) My question is what else did you all serve with this dish? any suggestions?

[valchemist]

I just served it with rice. it seemed like a complete meal to me.

[sunberst]

thanks for the review val!

your tastes sound a lot like mine.
i also would leave out the mint & fennel and added more broccoli & basil!

[southerncomfort]

Do you think this would work in a romertopf???

[1MegMeg]

I made this last night and I really enjoyed it. I used both the fennel and the mint and loved the flavor of both. When I was at the grocery store I forgot to get a fresh jalepeno so I used some of the Old El Paso sliced/jarred jalepenos that i had. :o It turned out very good though. The only other change I made was I used an orange bell pepper rather than yellow, because the store did not have yellow.

Excellent recipe that was relatively easy to put together!

:)

[Canice]

Thanks, Val! I am having a very good BB week! Five new recipes for this coming week :) :) :D

[karen w]

1MegMeg,
We had this for dinner as well last night. We enjoyed it quite a bit too. Next time I might increase the dry seasonings just a bit, but it was pleasantly mild. I did leave in all the jalapeno seeds as suggested, but I must have had a very mild pepper because it was not hot at all. That being said it did have a very nice flavor, and was perfect over the rice. I also used the mint and fennel. We ate it with some homemade bread. Yum! A delicious meal and a definite repeater!

Karen

[catharine]

I made this last night, and while it was good, it will not be a repeater. I should mention that I left out the mint (allergic) and curry powder (don't like) but added some cumin, coriander, pepper, etc. I don't usually substitute so much, but I didn't think it would be a big deal.

It was great to get all of the healthful veggies in there - broccoli, cauliflower, tomatoes, chick peas, etc. I served it with brown rice. I am looking forward to the leftovers, but not so much that I will make it again :)

[catharine]

Just wanted to add one more comment. I made a little sauce to go with it that turned out great. I mixed equal parts RF sour cream and NF yogurt with some Penzey's Greek Seasoning (I can't remember the exact name). Anyhow, it is a fabulous accompaniment.

[kristalsnow7]

I thought this was very good as well. I omitted the fennel, left in the seeds of the jalapeno, and upped the garlic by one clove. Served it over brown basmati rice. Spicy, interesting flavors, and loaded with healthy vegetables. I'll make this one again.

Kristal

[RD chef]

I finally got around to making this one. I added both the mint and basil (since I have an abundance of both.) I usually don't like mint in foods (only in mojitoes), but I really couldn't taste the mint. I did leave out the fennel. It was easy enough, and made a ton of leftovers. I served it with grilled halibut and rice. Will repeat this one. :D