I used a mix of vegetables that I remembered Sapphire to use, but I imagine you could simply use all your favorites. And please don't be put off by the time it takes to make this dish - just put it altogether and let marinate during the day or even overnight. I would say the minimum marination time would be two hours. Also don't be scared by the number of spices you need - it's a lot and may make the dish a bit pricey if you don't have them on hand. But just think of it as a way to build your spice rack or as a new kitchen adventure and start making lots of Indian food!
Tandoori Vegetables
Servings: 4
Time: 15 min active; 2 hrs 45 min total
Type: Vegetarian; to make vegan, simply use plain soy yogurt
Price: $10.38 total; $2.60 per serving (unless you need to buy spices; they will be about $2-5 each)
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
6oz plain regular or soy yogurt
1 Tbsp ground cumin
1 Tbsp paprika
1 Tbsp grated fresh ginger
3 Tbsp fresh lemon juice
2 tsp ground coriander
1/2 tsp ground cardamom
1/4 tsp ground red pepper
1/4 tsp ground black pepper
1/8 tsp ground cloves
3 garlic cloves, minced
2 small heads of cauliflower, cut into florets
4 small red peppers, cut into 1-2" pieces
1 large onion, roughly chopped
2 large tomatoes, roughly chopped
1/2 tsp salt
1. Combine all ingredients except salt in a large ziploc bag. Seal the bag and shake to coat.
The red pepper in the foreground came from my garden!
Marinate in the fridge for a minimum of two hours, and up to overnight. Turn the bag occasionally.
2. Preheat oven to 500 degrees. Lay out vegetables on a sheet pan covered with foil and sprayed with cooking spray. Sprinkle with salt.
3. Bake for 25 minutes until broiled and blackened. Serve with rice and nan.
