Tandoori Indian Grilled Vegetables

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

Vegetables-you may vary this to what you like

• chunks zucchini (or summer squash)
• thin slices carrot
• wedges red onion
• wedges sweet pepper
• thin slices potato (white or sweet)
• sugar snap pea
• corn on the cob

Directions

1. 1

   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.

2. 2

   Lift vegetables from the marinade (don't wipe it off) and place on the grill without touching each other. Season with salt and pepper.

3. 3

   Grill slowly, turning with tongs, until lightly browned and cooked through.

4. 4

   Test by piercing with a knife. Serve hot or at room temperature. Enjoy!