In India Tandoori Veggies are served as entrée in North Indian restaurants, its traditionally had with green coriander chutney. You can use any veggies like potatoes, sweet potatoes, cauliflower, capsicum or paneer (cottage cheese) etc. We have used our Punjabi Tandoori Seasoning to give it a delicious flavour.
1 Cup Cauliflower cut in florets
1 Red onion cut in 1 inch pieces or large chunks
1 Red or green capsicum cut in large chunks
1 Cup Mushroom (Button, Flat or Portobello) any kind cut in halves or quarter chunks
2 Cups Yogurt ( Dairy or Vegan )
2 Tbsp Punjabi Tandoori Seasoning
1 Tsp Salt
1 Tbsp Lemon Juice
2 Tbsp Olive Oil
Mix all the ingredients gently, cover and let it marinade for 4 hours at least or overnight. Flavour develops more if you let it marinade for long.
Before bbqing just give it a gentle stir, so the marinade juices can coat veggies properly.
Use wooden skewers or metal skewers and poke one piece of veggie at a time, alternate between cauliflower, capsicum, onion, and mushroom. BBQ them on skewers or you can layer them directly on the BBQ and cook until they are cooked and slightly charred.
Serve with lemon halves and garnish with some chopped coriander.
A) You can also roast these in the oven. Just Preheat the oven to 200°C, layer the veggies on a baking tray, marinade juice and all and roast for 25 min or until veggies are cooked.