Tandoori Indian Grilled Vegetables

Total Time
Prep 15 mins
Cook 15 mins

A great side dish when you're grilling! Adapted from The Splendid Table, by Lynn Rossetto Kasper.

Ingredients Nutrition


  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!
Most Helpful

This dish was delish! My boyfriend and I grilled it up yesterday with #33170 and a side of rice. We were in heaven. The flavours of this dish are just right - allowing the flavour of the veggies to shine, but with wonderful flavour. We used green pepper, red pepper, yellow pepper, red onion, zucchini and potatoes. We found the potatoes weren't cooking well, but everything else was ABSOLUTELY wonderful. We used a grilling basket on the bbq. It turned out great! Thanks so much for sharing!

Patti-atti June 26, 2009

This was quick and easy and very nice to do on the grill. I used corn, zucchini, yellow squash and carrots. I did not have cumin seeds so I just added some ground cumin. Next time I will add more red pepper as we like things very hot. Made for ZWT 4.

mary winecoff May 26, 2008

These were made on my indoor grill using onions and zucchini, I subbed cayenne pepper in place of red pepper, we loved this! thanks Sharon...Kitten:)

Kittencal@recipezazz October 30, 2006