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Ingredients

• 1 cup loosely packed fresh basil leaves
• 1/4 cup loosely packed fresh mint leaves
• 2 tablespoons olive oil
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon dried Italian seasoning
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 3 garlic cloves, halved
• 1 jalapeno pepper, halved
• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 1/2 cups thinly sliced fennel bulb (about 1 small bulb)
• 1 cup red bell pepper strips
• 1 cup yellow bell pepper strips
• 1 cup thinly sliced red onion
• Cooking spray
• 1 medium tomato, cut into 12 wedges
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 6 cups hot cooked basmati rice

Description

Indian Flavors Meld With Italian Herbs To Season Vegetables. Unless You Prefer Milder Food, Leave The Seeds In The Jalapeño So The Dish Befits Its Name.

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