ingredients
Tandoori Grilled Vegetables
1 cup plain Greek yogurt
2 tablespoons lemon juice
2 tablespoons chopped fresh ginger
1 tablespoon canola oil
1 clove garlic, chopped
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 small head broccoli, cut into large florets (about 5 cups)
1/2 cauliflower, cut into large florets (about 4 cups)
2 medium firm-ripe tomatoes, each cut into 8 wedges
1 large yellow onion, cut into 16 wedges
8 wood skewers (soaked in cold water for at least 1 hour)
Mint Raita
Grilled naan bread (optional)
Mint Ralta
1 cup plain Greek yogurt,
1/4 peeled seedless cucumber, shredded,
3 tablespoons chopped fresh mint,
1 teaspoon lemon juice
1/8 teaspoon salt
directions
Tandoori Grilled Vegetables
In a large bowl, combine yogurt, lemon juice, ginger, oil, garlic, salt, garam masala, turmeric, paprika and cayenne. Whisk until smooth. Set aside.
Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower; simmer for 2 minutes. Drain and run under cold water. Pat dry.
Add broccoli, cauliflower, tomato and onion to yogurt mixture; stir gently to coat. Cover and refrigerate for 30 minutes.
Heat a gas grill to mediumhigh or the coals in a charcoal grill to medium-hot. Lightly grease grates. Alternately thread broccoli, cauliflower, tomato wedges and onion onto wood skewers. Grill for about 2 to 3 minutes per side, until lightly charred. Remove to a serving platter.
Serve with Mint Raita and, if desired, grilled naan.
Mint Ralta
In a small bowl, combine 1 cup plain Greek yogurt, 1/4 peeled seedless cucumber, shredded, 3 tbsp chopped fresh mint, 1 tsp lemon juice and 1/8 tsp salt. Cover and refrigerate until serving.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 93, Fat, total (g) 3, chol. (mg) 2, sat. fat (g) 1, carb. (g) 12, fiber (g) 4, pro. (g) 7, sodium (mg) 406, Percent Daily Values are based on a 2,000 calorie diet
