Ingredients:
2 cups whole milk yogurt ( not low fat)
4 large garlic cloves, minced
1 1/2 inches piece fresh ginger, minced
1/8-1/4 teaspoon red pepper flakes
1 teaspoon toasted cumin seeds ( heat whole cumin in a skillet over medium until aromatic 3 to 5 minutes)
1 pinch salt
1 pinch black pepper
chunks zucchini ( or summer squash)
thin slices carrots
wedges red onions
wedges sweet peppers
thin slices potatoes ( white or sweet)
sugar snap peas
corn on the cob
Directions:
Toss your selection of vegetables with the marinade in the bowl. Refrigerate for 1 hour. Have coals to the stage where they are coated with gray ash.
Lift vegetables from the marinade (don’t wipe it off) and place on the grill without touching each other. Season with salt and pepper.
Grill slowly, turning with tongs, until lightly browned and cooked through.
Test by piercing with a knife. Serve hot or at room temperature. Enjoy!
Servings: 4
Time preparation: 15 min.
Time total: 30 min.