Tandoori Grilled Vegetable Kebabs

When I tell people our dinner comes from the grill a few times a week, they are a little perplexed. Most people associate meat with the grill, and have a hard time coming up with vegetables or starches that make for great grilled meals. This side dish is so innovative, taking simple vegetable kebabs to a new level of deliciousness! 

Though my husband isn't a fan of cauliflower, I keep trying to find new ways to prepare it, with the hopes that maybe he'll find something he likes. I don't push it on him, I always mention he can slide his onto my plate, but this time he said he'd try them... and I think it was a success! 

These kebabs were so easy to make and the leftovers were just as delicious the next day. I served them with naan, yogurt, mango chutney and grilled tofu made with the extra marinade from the kebabs. 

Tandoori Grilled Vegetable Kebabs

slightly adapted from Veggie Belly

10 bamboo skewers, soaked in water for 30+ minutes

1 head of broccoli, cut into florets

1 head of cauliflower, cut into florets

1 orange bell pepper, cut in a 1" dice

10 grape or cherry tomatoes

marinade:

1/2 c. plain greek yogurt

Juice of 1 lemon

1 tbsp. EVOO

1 garlic clove, minced

1 tsp. grated fresh ginger

1 tsp. garam masala

1 tsp. paprika

1/2 tsp. turmeric

1 tsp. corriander

1 tsp. cumin

dash of cayenne

salt and cracked black pepper

Bring a large pot of water to a boil, salt heavily.

Add broccoli and cauliflower florets, boil for 30 seconds.

Drain into a large colander and rinse with cold water until no longer warm.

Dry well, set aside.

Whisk marinade in a large bowl, add cauliflower, broccoli, tomatoes and peppers, gently mix and place in the refrigerator for 30 minutes.

Heat grill to 400*

Remove vegetables from the fridge, skewer and place on the grill.

Cook for about 2 minutes per side, rotating to char the outside of the vegetables, for 6-8 minutes total.

Remove and serve immediately.