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
-
-
thin slices carrot
-
thin slices potato (white or sweet)
-
sugar snap pea
-
wedges sweet pepper
-
chunks zucchini (or summer squash)
-
wedges red onion
Instructions
- 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!