Tandoori Indian Grilled Vegetables |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A great side dish when you're grilling! Adapted from The Splendid Table, by Lynn Rossetto Kasper. Ingredients:
2 cups whole milk yogurt (not low fat) |
4 large garlic cloves, minced |
1 1/2 inches piece fresh ginger, minced |
1/8-1/4 teaspoon red pepper flakes |
1 teaspoon toasted cumin seed (heat whole cumin in a skillet over medium until aromatic 3 to 5 minutes) |
1 pinch salt |
1 pinch black pepper |
chunks zucchini (or summer squash) |
thin slices carrot |
wedges red onion |
wedges sweet pepper |
thin slices potato (white or sweet) |
sugar snap pea |
corn on the cob |
Directions:
1. Toss your selection of vegetables with the marinade in the bowl. Refrigerate for 1 hour. Have coals to the stage where they are coated with gray ash.
2. Lift vegetables from the marinade (don't wipe it off) and place on the grill without touching each other. Season with salt and pepper.
3. Grill slowly, turning with tongs, until lightly browned and cooked through.
4. Test by piercing with a knife. Serve hot or at room temperature. Enjoy!
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