Mughlai (Delhi & Lahore)
Tandoori Indian Grilled Vegetables
Milk yogurt, zucchini and slices carrot come together in this South Asian dish, fragrant with ginger and cumin and grilled.
30 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 15 min · 30 min total
- medium
- 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
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
Grill slowly, turning with tongs, until lightly browned and cooked through. Test by piercing with a knife. Serve hot or at room temperature.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
