Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

INDIA-INSPIRED GRILLED VEGETABLES




Source of Recipe


cookbook


List of Ingredients





Marinade:
2 cups whole-milk organic yogurt
6 large cloves garlic, minced
1-1/2-inch piece fresh ginger, minced
1/4 teaspoon red pepper flakes
1 generous teaspoon toasted cumin seeds (heat whole cumin in a skillet over medium until aromatic - 3 to 5 minutes)
1/4 teaspoon ground turmeric
1/2 teaspoon each ground cardamom and ground coriander
1/2 cup fresh coriander leaves
1/4 teaspoon salt

Recipe




Serves 4 and double easily

Tandoori chicken inspired this favorite. I do the vegetables with organic whole-milk yogurt for rich flavor. Nonfat is too lean in this dish, for my taste.

Certainly use organic vegetables if you can find them. Allow about an hour for marinating in the refrigerator. The vegetables work as well hot as they do at room temperature (when I like to sprinkle them with fresh lime or lemon juice).


Blend all the marinade ingredients together in a large bowl.

Add to the bowl 4 to 5 cups mixed vegetables - vary them with what is available.

Here are some suggestions:

Chunks of zucchini
Thin slices of eggplant
Thin slices of carrot
Very thin slices of young turnip
Whole sugar-snap peas
Wedges of red onion
Wedges of sweet peppers
Cauliflowerets
Thin slices of sweet potato
Corn on the cob, cut into 1-1/2-inch-thick rounds

Toss your selection of vegetables with the marinade in the bowl. Refrigerate 1 hour.

Have coals to the stage where they are coated with gray ash. Lift vegetables from the marinade (don't wipe them off) and place on grill without touching each other. Season with salt and pepper.

Grill slowly, turning with tongs, until lightly browned and cooked through. Test by taste or piercing with a knife. Serve hot or at room temperature.