Ingredients
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For the Marinade:
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1 cup plain vegan yogurt
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2 tablespoons tandoori spice blend
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2 cloves garlic, minced
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1 -inch piece of ginger, grated
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2 tablespoons lemon juice
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1 teaspoon paprika
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1 Salt and black pepper to taste
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For the Vegetables:
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1 large eggplant, sliced into rounds
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2 medium zucchinis, sliced lengthwise
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1 red bell pepper, cut into large chunks
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1 yellow bell pepper, cut into large chunks
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1 red onion, cut into wedges
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8 -10 wooden skewers, soaked in water for 30 minutes
Directions
Enjoy the bold and spicy flavors of India with these Tandoori-style grilled vegetables. Serve them with naan bread, rice, or a cooling cucumber raita for a complete meal.
Adjust the level of spiciness to your liking by adding more or less tandoori spice blend. You can also customize the vegetables to your preference.
Steps
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1
Done
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In a mixing bowl, combine all the marinade ingredients - vegan yogurt, tandoori spice blend, minced garlic, grated ginger, lemon juice, paprika, salt, and black pepper. Mix well to form a smooth marinade. |
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2
Done
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Thread the marinated vegetables onto the soaked wooden skewers, alternating between eggplant, zucchini, bell peppers, and onion wedges. |
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3
Done
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Brush the vegetable skewers generously with the tandoori marinade, ensuring they are well coated on all sides. |
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4
Done
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Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled. |
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5
Done
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Place the vegetable skewers on the grill and cook for about 4-6 minutes per side, or until they have grill marks and are tender. |
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6
Done
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While grilling, baste the skewers with any remaining marinade to keep them moist and flavorful. |
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7
Done
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Once the vegetables are cooked and have a nice char, remove them from the grill and place them on a serving platter. |
