Grilled Vegetables Marinated in Garam Masala

 


Grilled Vegetables Marinated in Garam Masala

INGREDIENTS

Garlic 3 cloves, finely chopped

Chili pepper 1 small, red, finely chopped

Vegetable oil

Yogurt 100 g, natural

Potatoes 3, peeled and cubed

Carrots 6 small, new, cut in half lengthways

Cauliflower 12 florets

Zucchini 2, cut into rounds

Eggplants 1, cubed

Garam masala 1 tbsp

Curry powder 1 tbsp

Salt To taste

Preparation

In a bowl, mix together the yogurt, spices, garlic, chilli and 3 tbsp oil.

Cook the carrots and potatoes in boiling salted water for 15 minutes. Drain and allow to cool.

Cook the cauliflower in a separate pan of salted boiling water for 12 minutes until tender but firm.

Place the vegetables in a roasting tin and coat with the yogurt mixture. Leave to marinate for one hour.

Preheat the oven to 240C/gas 9.

Cook the vegetables in the oven for 20 minutes, turning once or twice so they cook evenly.

Turn on the grill and grill for a further 10 minutes until browned.

Serve the grilled vegetables marinated in garam masala immediately, seasoned with salt.

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