Tandoori Vegetables

Per a request for an Indian dish from Becky M. of NYC, one of my favorite academic colleagues, I'm trying my hand at a recipe I've been on a quest for for years. Sapphire Indian Restaurant on Columbus Circle in NYC is the only Indian restaurant that I have ever known to make Tandoori Vegetables. Each time I sit down at an Indian place and open the menu I hold my breath to see if they offer this true delight of broiled vegetables in a spicy yogurt sauce. But alas I have not yet found it any place else. I used a mix of vegetables that I remembered Sapphire to use, but I imagine you could simply use all your favorites.

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Tandoori Vegetables

Servings: 4

Time: About 15 minutes active; 2 hrs 45 minutes total

Price: $10.38 total; $2.60 per serving

Nutrition (per serving):

Calories: 124.54

Protein: 7.09g

Fat: 2.11g

Saturated Fat: 0.58g

Cholesterol: 2.55mg

Sodium: 367.19mg

Carbohydrates: 24.07g

Fiber: 6.41g

1 cup plain, low fat yogurt

3 Tbsp fresh lemon juice
1 Tbsp grated fresh ginger
1 Tbsp ground cumin

1 Tbsp paprika

2 tsp ground coriander

1/2 tsp ground cardamom

1/4 tsp red pepper flakes

1/4 tsp SnP

1/8 tsp ground cloves

2 small heads of cauliflower, cut into florets

2 large red peppers, cut into 1-2" pieces

2 large tomatoes, roughly chopped

1 large onion, roughly chopped

3 garlic cloves, minced

1. In a small bowl, combine yogurt, lemon juice, and all the herbs and spices (ginger through cloves).

2. Combine all ingredients in a large ziploc bag. Seal the bag and shake to coat. Marinate in the fridge for a minimum of two hours, and up to overnight. Turn the bag occasionally.

3. Preheat oven to 500 degrees. Lay out vegetables on a sheet pan covered with foil and sprayed with cooking spray.

4. Bake for 25 minutes until broiled and blackened. Serve with rice and nan.