Indian-Style Grilled Vegetables

Ingredients

• 2 cups plain low-fat yogurt
• 1/2 cup snipped fresh mint
• 1 teaspoon garam masala
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 3 medium zucchini, cut into 1 1/2-inch pieces
• 1 medium eggplant, cut into 1 1/2-inch pieces
• 2 large red sweet peppers, seeded and cut into 1 1/2-inch pieces
• 1 large red onion, cut into thin wedges
• 1/4 cup canola oil
• 1 tablespoon garam masala
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. 1

   For sauce, in medium bowl, combine yogurt, mint, the 1 teaspoon garam masala, 1/2 t salt and cayenne pepper.

2. 2

   Cover and chill for at least 1 hour to blend flavors.

3. 3

   In an extra-large bowl, combine zucchini, eggplant, sweet peppers, red onion, oil, the 1 T garam masala, 1/2 t salt and black pepper; toss gently to coat.

4. 4

   On 16 (10-inch) skewers, alternately thread vegetables, leaving 1/4 inch between pieces.

5. 5

   For a charcoal grill, place vegetable skewers on the grill rack directly over medium-hot coals (if necessary, grill half of the vegetable skewers at a time).

6. 6

   Grill, uncovered, for 8-10 minutes or just until vegetables are tender and lightly charred in spots, turning occasionally.

7. 7

   For a gas grill, preheat grill; reduce heat to medium-high, place vegetable skewers on grill rack over heat.

8. 8

   Cover and grill as above.

9. 9

   Serve grilled vegetables with sauce.