Tandoori Indian Grilled Vegetables

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

• Ready In: 30 mins
• Serves: 4

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

• Vegetables-you may vary this to what you like

•  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!