• Yield: Serves 6-8

  • Time: 15 minutes prep, 10 minutes cooking, 25 minutes total


  • 1 green bell pepper

  • 1 red bell pepper

  • 1 yellow or orange bell pepper

  • 1 red onion

  • 1 fennel bulb

  • 1 zucchini

  • 1 Japanese eggplant

  • 1 bunch scallion

For the marinade:

  • 1/4 cup lime juice

  • 1/4 cup vegetable oil or olive oil

  • 6 whole green cardamom pods, smashed

  • 2 bay leaves, torn into small pieces

  • 8 garlic cloves, peeled and thinly sliced

  • 1 small bunch cilantro, rinsed and chopped with stem

  • 1/4 cup chopped mint

  • 1 small Serrano or Jalapeno chili, stem removed, seeded and finely chopped*

  • 1 teaspoon kosher salt


1. Core bell peppers and cut then into 1 1/2 -inch pieces. Peel and quarter the onion and cut each segment into three pieces. Trim the stalks, fronds and the hard root off fennel bulk and save it another use. Cut the fennel bulk into thin slices. Cut the zucchini and eggplant into 1/4 inch slices. Trim roots off scallion and leave them whole.

2. Combine all the ingredients of the marinade in a shallow bowl. Add the prepared vegetables and toss to coat them well with the marinade.

3. Grill vegetables, 5 inches away from the heat source, until lightly charred and cooked, but still crisp and holding their shape, about 10 minutes.

*For a milder flavor, reduce, or eliminate, chili.

© 2010, Julie Sahni. Reprinted with permission. www.juliesahni.com

Julie Sahni is a chef, cooking teacher and author. She is the owner of Julie Sahni's Indian Cooking School, which was nominated for an IACP award, and has served on the faculty of New York University's and Boston University's culinary arts programs. Her cookbooks include Classic Indian Cooking and Savoring India: Recipes and Reflections on Indian Cooking. She frequently writes for national newspapers and food and travel magazines, and also appears on TV.