Prep 1 hr 30 mins
Cook 8 mins
Garam masala is a blend of ground spices commonly used in Indian and Pakistani cuisine. Pungent but not hot, traditional garam masala includes cinnamon, cumin, cloves, nutmeg and cardamon seed. Dried chiles, garlic and other spices are often added as well. Recipe is from Better Homes and Gardens.
- 2 cups plain low-fat yogurt
- 1⁄2 cup snipped of fresh mint
- 1 teaspoon garam masala
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 3 medium zucchini, cut into 1 1/2-inch pieces
- 1 medium eggplant, cut into 1 1/2-inch pieces
- 2 large red sweet peppers, seeded and cut into 1 1/2-inch pieces
- 1 large red onion, cut into thin wedges
- 1⁄4 cup canola oil
- 1 tablespoon garam masala
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- For sauce, in medium bowl, combine yogurt, mint, the 1 teaspoon garam masala, 1/2 t salt and cayenne pepper.
- Cover and chill for at least 1 hour to blend flavors.
- In an extra-large bowl, combine zucchini, eggplant, sweet peppers, red onion, oil, the 1 T garam masala, 1/2 t salt and black pepper; toss gently to coat.
- On 16 (10-inch) skewers, alternately thread vegetables, leaving 1/4 inch between pieces.
- For a charcoal grill, place vegetable skewers on the grill rack directly over medium-hot coals (if necessary, grill half of the vegetable skewers at a time).
- Grill, uncovered, for 8-10 minutes or just until vegetables are tender and lightly charred in spots, turning occasionally.
- For a gas grill, preheat grill; reduce heat to medium-high, place vegetable skewers on grill rack over heat.
- Cover and grill as above.
- Serve grilled vegetables with sauce.
Indian spices and grilled vegetables are both favorites, so together they did not disappoint. I think you could use other variations of spices in place of the garam masala too, like curry powder (my favorite is homemade: Madras Curry Powder) or even just cumin seeds and it would still taste great.