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Vegetable Kebabs

If you’re having guests over for a Labor Day cookout, these vegetable kebabs in a Tandoori marinade can provide a refreshing change from the hamburgers, hot dogs, and chicken that most people have probably been having all summer.

1 pound new potatoes, halved, quartered or cut into wedges
½ head of cauliflower, broken into florets
1 medium carrot, sliced 2 inches thick
1 medium onion, cubed
Tandoori Marinade (below)
Raita sauce (plain yogurt with chopped cucumber, cilantro, mint and salt and pepper to taste) for dipping, if desired

1. Bring a medium-size pot of lightly salted water to a boil.
2. Add the potatoes and boil for 3 minutes.
3. Add the cauliflower and boil for 2 minutes more.
4. Add the carrots and boil for 2 minutes more.
5. Drain and plunge into cold water to stop the cooking, then drain again.
6. Place the vegetables, including the onion, in a large bowl. Add the marinade (see below) and toss to coat. Let stand at room temperature while you prepare the fire. (You can also put the marinating vegetables in the refrigerator for up to 12 hours.)
7. Prepare a medium hot fire in the grill.
8. Place the vegetables on skewers and grill them, turning occasionally, until browned and tender, about 8 minutes.
9. Serve hot, with raita on the side.

Ingredients for Tandoori Marinade
1 cup plain yogurt
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
¾ teaspoon garam masala (available at Indian groceries)
1/8 teaspoon ground red pepper


Combine all of the ingredients in a small bowl.

The Vegetarian Grill. Andrea Chesman. Harvard Common Press, 1998.

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