Spicy Grilled Vegetables   
by: Harish Amble (Harish_Amble@hotmail.com)

This can be served as an appetizer or a part of whole meal. But anyway it is tasty, spicy and crisp and goes good with any drinks & party. This is in vogue now at all catered parties.

Ingredients:

  • Red Potatoes (small sizes halved)   -   1 cup
  • Cauliflower (cut into bite size florets)   -   1 cup
  • Broccoli (cut into bite size florets) - OPTIONAL   -   1 cup
  • Red or Yellow Onion (cut into bite size square   -   1 big size
  • Firm Tofu or PANEER (cut into bite size pieces)   -   1 cup
  • Jalopenoes (cut into long pieces)   -   4 or 5
  • Green peppers (cut into bite size square pieces)   -   2 large size
  • Tandoori Paste   -   2 tablespoon
  • Lemon Pepper seasoning - 1 tablespoon (available at all grocery stores)   -   1 tablespoon
  • Butter   -   1/2 Cube
  • Yogurt or Sour Cream   -   2 tablespoons
  • Lemon Juice - OPTIONAL   -   1 teaspoon
  • Paprika powder or Chilli powder - OPTIONAL   -   1 tablespoon
  • Ginger Garlic paste or Powder - OPTIONAL   -   1 teaspoon
  • Salt to taste   -  

    • Method:

    Marinating Process: Melt the butter for 30 seconds in the microwave and mix with all the vegetables and ingradients together in a bowl. Keep it for marination for about 3 hours. Grilling Process: If you have a grill, you can spread the marinated veggies on perforated sheet directly and grill for about 20 minutes. Toss them half way so that they grill evenly. If you are making in the oven, you can spread the veggies on a aluminium foil on a baking tray and bake it for about 15 minutes at 375 degrees and broil for about 5 minutes. Toss them half way so that they bake evenly. You can sprinkle some more lemon-pepper seasoning before serving for fresh. Serve hot.