Marinade Ingredients:
5 Cloves Garlic
1 Ounce Ginger, peel and slice
1 Shallot, peel, about 1/2 ounce
1/2 Serrano Pepper, or more
1/2 tsp. Coriander, ground
1/2 tsp. Curry Powder, yellow
1/2 tsp. Gara Masala Spice Mix
1/2 tsp. Turmeric, ground
1/4 tsp. Salt
1/8 tsp. Ground Black Pepper
1/4 Cup Cilantro
2 Tbs. Olive Oil
1.5 Cups Yogurt, plain
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Place all ingredients into food processor.
Puree everything together.
Leave in bowl while cutting vegetables.
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Vegetables:
1 Green Pepper
1 Red Pepper
1 Red Onion
1 Eggplant
2 Portobello Mushrooms
Cut vegetables into large chunky pieces.
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Note:
Feel free to add any other vegetables that you like.
Also, this recipe is great with tofu, chicken and seafood.
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Place cut vegetables, minus mushrooms, into a bowl.
Add 2/3 of the marinade and mix well.
Cover and let marinate for a few hours.
Mushrooms are kept separate because they can turn everything brown.
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Place mushrooms into a bowl.
Add the remaining 1/3 of the marinade.
Mix well and cover until needed.
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Heat Oven to 425°
To cook vegetables tandoori style you will need some long skewers, two bricks, one sheet pan and a piece of foil.
While oven is heating place vegetables onto skewers.
Place foil over pan.
Place one brick at each end of the pan.
Suspend vegetable skewers between the bricks.
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Place pan with bricks and vegetables into the oven.
Cook for 15-18 minutes.
Vegetables should begin to brown.
Open oven door half way and let skewers cook another 5 minutes.
Remove and serve.
May need a bit of salt and a squeeze of lemon.
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Serving Size 3/4 Cup
Servings Per Recipe 9
Calories 92
Calories from Fat 30
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 1mg
Sodium 102mg
Total Carbohydrate 13g
Dietary Fiber 3g
Sugars 6g
Protein 4g
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