Indian Grilled Vegetables

Copyright 2002, Lynne Rossetto Kasper

Serves 4 and double easily

Tandoori chicken inspired this favorite. I do them with organic whole milk yogurt for rich flavor. Non-fat 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).

Marinade:

• 2 cups whole milk organic yogurt
  
• 4 large cloves garlic, minced
  
• 1 1/2 inch piece fresh ginger, minced
  
• 1/8 to 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)

Blend together in a large bowl.

• Vegetables—vary with what is available.
  
• Chunks of zucchini
  
• Thin slices carrot
  
• Wedges of red onion
  
• Wedges of sweet peppers
  
• Caulifowerettes
  
• Thin slices sweet potato
  
• Sugar snap peas
  
• Corn on the cob

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 it 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.

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This recipe was featured on MPR's Tuesday Night Kitchen, a weekday online-only food program from The Splendid Table.

More Tuesday night recipes:
Select a recipe... Nixon's Pasta Chopped Chive "Pesto" Candied Walnuts Supper Salad Cooked Dressing Classic Vinaigrette Dressing Indian Grilled Vegetables Grilled Portobello Mushrooms Cuccia Green Lentil and Bulgur Salad Red Lentil Chopped Liver Pappardelle with Lentils Penne with Roasted Peppers Roasted Onions

NOTE: The Tuesday Night Kitchen recipes listed here have not been tested by Lynne Rossetto Kasper, except for those contributed by Lynne herself and those for which we indicate otherwise. Bear in mind that measurements, techniques, and cooking times may need to be adjusted when you try these recipes in your own kitchen.

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