Tandoori Vegetable Platter

The Tandoori Vegetable Platter is a vibrant and flavorful vegetarian dish that showcases an array of marinated seasonal vegetables, grilled to perfection. It's a delightful introduction to Indian cuisine, bursting with spices and served with a side of cooling yogurt dip.

Ingredients

• Bell peppers (red, green, yellow) - 1 cup, cut into chunks
• Zucchini - 1 medium, sliced
• Red onion - 1 medium, cut into wedges
• Mushrooms - 200 grams, halved
• Cauliflower florets - 1 cup
• Carrots - 1 medium, sliced
• Greek yogurt - 200 grams
• Tandoori masala - 2 tablespoons
• Ginger-garlic paste - 1 tablespoon
• Lemon juice - 1 tablespoon
• Olive oil - 2 tablespoons
• Salt - to taste
• Fresh coriander - for garnish

Steps

1. In a mixing bowl, combine Greek yogurt, tandoori masala, ginger-garlic paste, lemon juice, olive oil, and salt to create a marinade.
2. Add the chopped vegetables (bell peppers, zucchini, onion, mushrooms, cauliflower, and carrots) into the marinade, ensuring they are well coated. Cover and marinate for at least 30 minutes.
3. Preheat your grill or oven to 200°C (400°F). If using a grill, preheat it for 10 minutes.
4. Thread the marinated vegetables onto skewers, alternating the types for a colorful presentation.
5. Place the skewers on the grill or a baking tray if using the oven. Cook for about 15-20 minutes, turning occasionally, until the vegetables are tender and slightly charred.
6. Remove from heat and let them rest for a few minutes before serving.
7. Garnish with fresh coriander and serve hot with a side of yogurt dip.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in calories and high in fiber, promoting digestive health.

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