Tandoori chicken inspired this grilled vegetable recipe. With the Tandoori Spice Blend it comes together fast.
This could easily become a main dish when paired with Cucumber Yogurt Salad and grilled Indian breads, which you can pick up in many grocery store freezer cases.
Cook to Cook: Be sure to use organic whole-milk yogurt for the richest flavor. The thing to remember is that hard vegetables grill slower than soft ones. The solution is easy: cut soft vegetables thick, and cut hard ones very thin. Then everything will be on the same time line.
Vegetables (use 6 to 8 cups of any combination):
1. Combine yogurt, garlic, ginger, tandoori spice and oil in a bowl large enough to hold all the vegetables. Add your collection of vegetables to the mix and coat well. Refrigerate 1 hour.
2. Prepare a charcoal grill for two-zone grilling. With a gas grill, set one burner on medium-high and another on medium-low.
3. When the coals are completely covered with grey ash, lift the vegetables from the marinade (don’t wipe it off) and place them over the hot side of the grill not touching each other. Take care if using peas so they don’t slip through the grate. Season with salt and pepper. Grill until seared, turning with tongs. Then move the vegetables around to cook them slowly and protect them from burning. They should take 10 to 15 minutes. Test by taste or by piercing them with a knife to check for tenderness. Serve them hot or at room temperature.
From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright © 2012 by American Public Media.
The city of Samarkand is on the storied Silk Road, but off the beaten path for many tourists. Caroline Eden and Eleanor Ford make the case for the ancient Uzbek city's food and culture in their new book, Samarkand: Recipes & Stories from Central Asia & The Caucasus. They spoke with Lynne Rossetto Kasper about it.