Indian-Style Grilled Vegetables

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READY IN: 1hr 38mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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