Recipe: Tandoori-Style Vegetable Kabobs

TANDOORI-STYLE VEGETABLE KABOBS

"These vegetables are marinated in the yogurt-based sauce typical of tandoori foods often served in Indian restaurants. The vegetables are a trifle dry, but the accompanying raita (relish) adds moisture and mouth-cooling refreshment. Naan makes the perfect complement, but you can serve these vegetables with hot white rice, if you prefer."

1 pound new potatoes, halved, quartered, or cut in wedges
1/2 head cauliflower, broken into florets
2 medium-size carrots, sliced 2 inches thick
1 medium-size onion, cubed
1 recipe Tandoori Marinade (recipe follows)
1 recipe Raita (for serving, recipe follows)

Bring a medium-size pot of lightly salted water to a boil. Add the potatoes and boil for 3 minutes.

Add the cauliflower and boil for 3 minutes.

Add the carrots to the potatoes and cauliflower and boil for 2 minutes more. Drain immediately, plunge into cold water to stop the cooking and drain again.

Place the vegetables, including the onion, in a large bowl. Add the marinade and toss to coat. Let stand at room temperature while you prepare the fire. (Alternatively, the marinating vegetables can be refrigerated for up to 12 hours.)

Prepare a medium-hot fire in the grill. Thread the vegetables onto skewers.

Grill the vegetables until browned and tender, about 8 minutes. Serve hot, passing the raita on the side.

TANDOORI MARINADE
Makes sbout 1 cup

"This yogurt-based marinade is a traditional Indian marinade. The acid in yogurt works to tenderized meats. While it doesn't perform that function for vegetables, it does coat the vegetables adding to both their texture and flavor. You can use this marinade with any vegetable or combination of vegetables."

1 cup plain yogurt
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon garam masala
1/8 teaspoon ground red pepper
1 teaspoon salt

Stir together the yogurt, garlic, ginger, cumin, coriander, salt, garam marsala, and red pepper. Use immediately.

RAITA
Makes about 4 servings

"Raita is a traditional Indian relish, which can provide mouth-cooling refreshment with spicy foods. It is essential to serve this with Tandoori-Style Vegetable Kabobs as the sauce complements and moistens the fairly dry vegetables. It also makes a great topping for any burger or Falafel instead of the usual relish and tahini sauce."

1 cucumber, peeled, seeded, and finely chopped
1 cup yogurt
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
Salt and pepper

Combine the cucumber, yogurt, cilantro, mint, and salt and pepper to taste and mix well. Let stand for about 10 minutes before serving to allow the flavors to develop..

Makes 4 servings
Adapted from source: The Vegetarian Grill: 200 Recipes for Inspired Flame-Kissed Meals by Andrea Chesman