Indian-Style Grilled Vegetables
Ready In: 1 hr 38 mins
Serves: 8
Ingredients
- 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
Directions
- 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.
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