Tandoori Indian Grilled Vegetables
Vibrant, smoky, and bursting with bold Indian flavors, these Tandoori Indian Grilled Vegetables are the perfect addition to any meal. Marinated in a creamy Greek yogurt base infused with aromatic spices like garam masala, turmeric, and Kashmiri red chili powder, each vegetable absorbs a medley of tangy, spicy, and savory notes. With colorful bell peppers, tender cauliflower, and juicy mushrooms brushed with the marinade, this recipe offers a feast for both the eyes and the palate. Expertly grilled to achieve a slight char and a crisp-tender texture, these vegetables are finished with fresh cilantro and a squeeze of lemon for a refreshing citrus kick. Serve them as a flavorful vegetarian main course or a show-stopping, healthy side dish that's as easy to prepare as it is to enjoy. Perfect for summer cookouts or weeknight dinners, this simple yet delicious recipe brings Indian-inspired grilling to your table in just 35 minutes.
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Recipe Information
Ingredients
- 1 cup Greek yogurt
- 2 tablespoons Lemon juice
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Garam masala
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Kashmiri red chili powder (or mild chili powder)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 cups Cauliflower florets
- 1 Red bell pepper, cut into large chunks
- 1 Green bell pepper, cut into large chunks
- 1 Zucchini, sliced into thick rounds
- 1 Red onion, cut into wedges
- 1 cup Mushrooms, whole or halved
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 4 Lemon wedges (optional, for serving)
Instructions
In a large mixing bowl, whisk together the Greek yogurt, lemon juice, minced garlic, grated ginger, garam masala, turmeric, cumin, smoked paprika, chili powder, salt, and vegetable oil to create the marinade.
Add the cauliflower florets, red bell pepper chunks, green bell pepper chunks, zucchini slices, red onion wedges, and mushrooms to the bowl. Toss the vegetables thoroughly in the marinade until all pieces are well coated.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to infuse. For best results, marinate for 2â4 hours.
Preheat your grill to medium-high heat (around 375°Fâ400°F) or prepare a grill pan on the stovetop over medium-high heat.
If using skewers, thread the marinated vegetables onto skewers, alternating the different types. If not, simply arrange the vegetables in an even layer on the grill grates or grill pan.
Grill the vegetables for 10â15 minutes, turning occasionally to ensure even cooking and charring. The vegetables should be tender but still have a bit of crunch, with slight grill marks.
Remove the grilled vegetables from the heat and transfer them to a serving platter.
Garnish with freshly chopped cilantro, if desired, and serve with lemon wedges on the side for an extra burst of citrus flavor.
Enjoy your flavorful Tandoori Indian Grilled Vegetables as a main dish or as a side!
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2542 mg | 111% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 28.9 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 351 mg | 27% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2435 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
