Best Grilled Vegetables In Indian Curry Sauce On Rice Recipes

Indian-Style Grilled Vegetables image

Provided by CookingONTheSide

Categories Onions

Time 1h38m

Yield 8 serving(s)

Number Of Ingredients 13

2 cups plain low-fat yogurt
1/2 cup snipped of fresh mint
1 teaspoon garam masala
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
3 medium zucchini, cut into 1 1/2-inch pieces
1 medium eggplant, cut into 1 1/2-inch pieces
2 large red sweet peppers, seeded and cut into 1 1/2-inch pieces
1 large red onion, cut into thin wedges
1/4 cup canola oil
1 tablespoon garam masala
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

For sauce, in medium bowl, combine yogurt, mint, the 1 teaspoon garam masala, 1/2 t salt and cayenne pepper.
Cover and chill for at least 1 hour to blend flavors.
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.
On 16 (10-inch) skewers, alternately thread vegetables, leaving 1/4 inch between pieces.
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).
Grill, uncovered, for 8-10 minutes or just until vegetables are tender and lightly charred in spots, turning occasionally.
For a gas grill, preheat grill; reduce heat to medium-high, place vegetable skewers on grill rack over heat.
Cover and grill as above.
Serve grilled vegetables with sauce.

Nutrition Facts : Calories 148.3, Fat 8.2, SaturatedFat 1.2, Cholesterol 3.7, Sodium 345.4, Carbohydrate 15.6, Fiber 4.6, Sugar 9.7, Protein 5.6

Grilled Vegetables With Green Curry Marinade image

Provided by Outta Here

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1/2 lime, juice of (fresh)
1 orange, juice of (fresh)
2 tablespoons olive oil
1 tablespoon fresh cilantro, minced
1/4 teaspoon ground ginger
1/2 teaspoon ground cumin
2 tablespoons green curry paste
1 medium zucchini, unpeeled and cut into 1/4-inch rounds (cut at an angle)
4 -6 large cremini mushrooms, quartered
1/2 yellow bell pepper, seeded and slice into 1/4-inch strips
1/2 red bell pepper, seeded and slice into 1/4-inch strips
1/2 lb fresh asparagus, tough stem ends trimmed and spears cut into 3-inch pieces (use thin spears)
1/2 large purple onion, peeled and cut into rings (separate rings)

Steps:

Mix first 7 ingredients (lime juice through curry paste) in a small bowl until blended.
2. Put all of the veggies into a large zip-top plastic bag and pour marinade over them. Seal and toss gently to coat veggies. Marinate 30-60 minutes.
3. Prepare grill. (I use a gas grill).
4. When grill is ready, dump veggies into grill basket and cook over med-high heat for 15-30 minutes (or until cooked to your crispness preference) , gently turning veggies halfway through cooking time.
5. Remove from heat and serve, or cool to room temperature and use on a salad.

Nutrition Facts : Calories 121.5, Fat 7.2, SaturatedFat 1, Sodium 9, Carbohydrate 13.6, Fiber 3.7, Sugar 7.3, Protein 3.4