Best Indian Spiced Grilled Baby Squash Recipes

INDIAN-SPICED GRILLED BABY SQUASH

Indian-Spiced Grilled Baby Squash image

Love pattypan squash and this seasoning combination. Originally from Cooking Light. Have also stir fried it for a few minutes on stove top by putting oil in pan, mix seasoning into vegs, sautéing onion for few minutes, and adding patty pan chunks and sautéing for 3 minutes, add lemon and mint. If you overcook, the squash gets watery.

Provided by WiGal

Categories Onions

Time 25m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 teaspoon fresh ginger, peeled and grated
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 lb pattypan squash, cut in half crosswise
1 medium red onion, cut into 1 inch pieces
cooking spray
1 tablespoon lemon juice
1 tablespoon mint leaf, thinly sliced (optional)

Steps:

Preheat grill.
Combine first 7 ingredients (through onion) in a large bowl; toss well.
Thread squash and onion alternately onto each of 8 (10 inch) skewers.
Place skewers on grill rack coated with cooking spray; grill 10 minutes or until tender, turning frequently.
Drizzle with juice.
Sprinkle with mint.

Nutrition Facts : Calories 84.9, Fat 5, SaturatedFat 0.7, Sodium 391.2, Carbohydrate 9.9, Fiber 0.8, Sugar 1.7, Protein 2.3

INDIAN-STYLE GRILLED VEGETABLES

Indian-Style Grilled Vegetables image

Garam masala is a blend of ground spices commonly used in Indian and Pakistani cuisine. Pungent but not hot, traditional garam masala includes cinnamon, cumin, cloves, nutmeg and cardamon seed. Dried chiles, garlic and other spices are often added as well. Recipe is from Better Homes and Gardens.

Provided by CookingONTheSide

Categories Onions

Time 1h38m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

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

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