Ingredients
-
2
-
1/2
-
1
-
1/2
-
1/8
-
3
-
1
-
2
-
1
-
1/4
-
-
-
-
-
Directions
Steps
|
1
Done
|
For Sauce, in Medium Bowl, Combine Yogurt, Mint, the 1 Teaspoon Garam Masala, 1/2 T Salt and Cayenne Pepper. |
|
2
Done
|
Cover and Chill For at Least 1 Hour to Blend Flavors. |
|
3
Done
|
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
Done
|
on 16 (10-Inch) Skewers, Alternately Thread Vegetables, Leaving 1/4 Inch Between Pieces. |
|
5
Done
|
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
Done
|
Grill, Uncovered, For 8-10 Minutes or Just Until Vegetables Are Tender and Lightly Charred in Spots, Turning Occasionally. |
|
7
Done
|
For a Gas Grill, Preheat Grill; Reduce Heat to Medium-High, Place Vegetable Skewers on Grill Rack Over Heat. |
|
8
Done
|
Cover and Grill as Above. |
|
9
Done
|
Serve Grilled Vegetables With Sauce. |
