Tandoori Grilled Vegetables with Mint Raita

Tandoori Grilled Vegetables with Mint Raita

Makes 8
Prep 30 m
Cook 2 m
Chill 30 m
Grill 6 m

Ingredients

Tandoori Grilled Vegetables

Mint Ralta

Directions

Tandoori Grilled Vegetables

  1. 1 of 5 In a large bowl, combine yogurt, lemon juice, ginger, oil, garlic, salt, garam masala, turmeric, paprika and cayenne. Whisk until smooth. Set aside.
  2. 2 of 5 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. 3 of 5 Add broccoli, cauliflower, tomato and onion to yogurt mixture; stir gently to coat. Cover and refrigerate for 30 minutes.
  4. 4 of 5 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. 5 of 5 Serve with Mint Raita and, if desired, grilled naan.

Mint Ralta

  1. 1 of 1 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 Information for Tandoori Grilled Vegetables with Mint Raita
Servings Per Recipe: 8
Per Serving: 12 g carb., 4 g fiber, 7 g pro., 406 mg sodium, 93 kcal cal., 3 g Fat, total, 2 mg chol., 1 g sat. fat
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Printed from FamilyCircle.com 09/24/2018