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Tandoori Grilled Vegetables
Experience the vibrant flavors of India with these Tandoori Grilled Vegetables! Marinated in a rich blend of aromatic spices and grilled to perfection, each bite bursts with smoky goodness. The combination of fresh vegetables and a tangy yogurt marinade creates a unique and satisfying dish that can be served as a side, or even as a filling for wraps or sandwiches. This dish pays homage to the traditional tandoori cooking method, where meats and vegetables are traditionally cooked in a clay oven, imparting a depth of flavor that is both rustic and delightful.
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
- 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.
- 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.
- Preheat the grill to medium-high heat.
- 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.
- Brush the vegetable skewers with a little vegetable oil to prevent sticking.
- 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.
- Once grilled, remove the skewers from the grill and garnish with fresh chopped cilantro.
- Serve the Tandoori Grilled Vegetables hot, either as a side dish or as a delicious filling for wraps or sandwiches.
Tips
- For an extra kick, add chopped fresh green chilies to the marinade.
- Feel free to use seasonal vegetables like eggplant or asparagus for variety.
- If you don't have a grill, you can also roast the vegetables in the oven at 400°F (200°C) for about 20-25 minutes.
Dietary Information
Servings: 4 Dish Type: Side Dish Prep Time: 15 minutes Marination Time: 30 minutes or overnight Cook Time: 15 minutes Calories: 180 Fat: 8g Carbs: 22g Protein: 5g Sodium: 250mg Sugar: 4g
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