Tandoori Grilled Vegetables

Ingredients

Mixed vegetables (bell peppers, zucchini, onions, mushrooms, etc.)

4 cups, chopped

Greek yogurt

1 cup

Lemon juice

2 tablespoons

Tandoori masala

2 tablespoons

Ground cumin

1 teaspoon

Ground coriander

1 teaspoon

Turmeric

1/2 teaspoon

Garlic paste

1 tablespoon

Ginger paste

1 tablespoon

Salt

1 teaspoon

Vegetable oil

2 tablespoons, plus more for brushing

Fresh cilantro

1/4 cup, chopped for garnish

Instructions

1. In a large bowl, combine the Greek yogurt, lemon juice, tandoori masala, ground cumin, ground coriander, turmeric, garlic paste, ginger paste, salt, and vegetable oil. Mix well to create a smooth marinade.
2. Add the chopped mixed vegetables to the marinade and toss until all the pieces are well coated. Cover the bowl and let the vegetables marinate for at least 30 minutes, or for enhanced flavor, refrigerate and marinate overnight.
3. Preheat the grill to medium-high heat.
4. Soak wooden skewers in water for 30 minutes (if using) to prevent burning. Thread the marinated vegetables onto the skewers, alternating between different types for a colorful presentation.
5. Brush the vegetable skewers with a little vegetable oil to prevent sticking.
6. Place the skewers on the grill and cook for approximately 10-15 minutes, turning occasionally, until the vegetables are tender and have a nice char.
7. Once grilled, remove the skewers from the grill and garnish with fresh chopped cilantro.
8. Serve the Tandoori Grilled Vegetables hot, either as a side dish or as a delicious filling for wraps or sandwiches.