Tandoori Grilled Vegetables with Mint Raita

Tandoori Grilled Vegetables with Mint Raita
Servings: 8 Yield: servings Prep 30 mins Cook 2 mins Chill 30 mins Grill 6 mins


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

Make It

Tandoori Grilled Vegetables

1. In a large bowl, combine yogurt, lemon juice, ginger, oil, garlic, salt, garam masala, turmeric, paprika and cayenne. Whisk until smooth. Set aside.

2. 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.

3. Add broccoli, cauliflower, tomato and onion to yogurt mixture; stir gently to coat. Cover and refrigerate for 30 minutes.

4. 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.

5. Serve with Mint Raita and, if desired, grilled naan.

Mint Ralta

6. 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 Facts

Servings Per Recipe: 8; Amount 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.