Indian Style Grilled Vegetables Recipes

ROASTED INDIAN-SPICED VEGETABLES

Roasted Indian-Spiced Vegetables image

These Indian-inspired roasted vegetables have a pop of flavor and a hint of heat from the aromatic and well-known Indian spice blend, garam masala. If you cannot find garam masala in the international section of your grocery store or ethnic market, there are many recipes available online to make your own.

Provided by France C

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
2 teaspoons garam masala
1 teaspoon salt
2 medium potatoes, peeled and cut into 1-inch cubes
2 cups cauliflower florets
1 medium yellow onion, cut into 1/2-inch wedges
2 tablespoons minced cilantro

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle with oil mixture and toss to coat. Spread vegetables out on the prepared baking sheet.
Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.

Nutrition Facts : Calories 198.7 calories, Carbohydrate 24.5 g, Fat 10.5 g, Fiber 4.5 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 607.3 mg, Sugar 3.2 g

TANDOORI INDIAN GRILLED VEGETABLES

Tandoori Indian Grilled Vegetables image

Make and share this Tandoori Indian Grilled Vegetables recipe from Food.com.

Provided by Sharon123

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 cups whole milk yogurt (not low fat)
4 large garlic cloves, minced
1 1/2 inches piece fresh ginger, minced
1/8-1/4 teaspoon red pepper flakes
1 teaspoon toasted cumin seed (heat whole cumin in a skillet over medium until aromatic 3 to 5 minutes)
1 pinch salt
1 pinch black pepper
chunks zucchini (or summer squash)
thin slices carrot
wedges red onion
wedges sweet pepper
thin slices potato (white or sweet)
sugar snap pea
corn on the cob

Steps:

Toss your selection of vegetables with the marinade in the bowl. Refrigerate for 1 hour. Have coals to the stage where they are coated with gray ash.
Lift vegetables from the marinade (don't wipe it off) and place on the grill without touching each other. Season with salt and pepper.
Grill slowly, turning with tongs, until lightly browned and cooked through.
Test by piercing with a knife. Serve hot or at room temperature. Enjoy!

Nutrition Facts : Calories 82.3, Fat 4.1, SaturatedFat 2.6, Cholesterol 15.9, Sodium 96.6, Carbohydrate 7.2, Fiber 0.1, Sugar 5.8, Protein 4.6

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