Firecracker Vegetable Roast

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