Last night’s dinner yielded a fun and delicious spin on roasted veggies for dinner. Not that I don’t love roasted veggies with fresh herbs and olive oil, but why don’t I ever think about marinating the veggies first? This recipe calls for a yogurt-based marinade (I used coconut milk yogurt to keep it vegan) with Indian spices, then smothered all over blanched veggies. Yes, blanched veggies! Why didn’t I ever think of doing that to get the broccoli and cauliflower more evenly cooked? Brilliant.
Tandoori Roasted Vegetable Skewers adapted from Veggie Belly
Note: I tripled the ingredients from the original recipe to feed our family of five since the original recipe only fed two. See the link above for smaller portions.
- 2 heads of broccoli, cut into large florets
- 1 head of cauliflower, cut into large florets
- 4 tomatoes, quartered
- 1 onion, quartered
- 9 Tbsp chickpea or garbanzo flour
- 1 1/2 cups yogurt (I used two 6 oz containers of So Delicious brand plain coconut yogurt)
- 6 Tbsp lemon juice
- 6 Tbsp vegetable oil
- 3 tsp garlic paste (I used garlic powder)
- 3 tsp ginger paste (I used ginger powder)
- 3 tsp garam masala (I used curry powder)
- 3 tsp paprika
- 1 1/2 tsp turmeric powder
- 3 tsp coriander powder
- salt, to taste
1. Bring a large pot of water to boil. In the meantime, chop the veggies.
2. Once the water is boiling, add half of the cauliflower and broccoli florets to the boiling water. After 30 seconds, remove the florets and let them cool. Run cold water over them, if needed, to prevent from further cooking. Repeat with the other half of the florets.
3. Combine the marinade ingredients into a medium sized bowl, and mix well.
4. Add all of the chopped raw veggies (onions, tomatoes) and the blanched veggies (cauliflower, broccoli) to a large bowl. Cover the veggies with the marinade and mix until all of the veggies are well coated. Let sit in the refrigerator for 30 minutes.
5. In the meantime, turn on the oven to Hi Broil, and line a baking sheet with foil, spray with non-stick cooking spray.
6. Once the veggies have marinated, place the veggies on the baking sheet with a bit of space in between each row for easy turning during cooking. (In the alternate, you can put them on skewers and BBQ the veggies.) If you have any leftover marinade, save it to slather on the cooked veggies or use it as a dipping sauce for lunches.
7. Place the baking sheet on the second to top rack, and let cook for 15 minutes or until the veggies begin to blacken.
8. Turn the veggies over using a fork or prongs to brown the other side for approximately 5 minutes or until the veggies blacken.
9. Gently lift each veggie off the plate and place in one layer on a serving platter.
Quick Tip: Chop the veggies in the morning or the night before, and make the marinade in advance! It will save you a ton of time in the kitchen, and you’ll only have to broil or BBQ your veggies for dinner!
My favorite part about this dish is that my youngest child thought the cauliflower was chicken, and about an hour after dinner, I found my daughter at the kitchen table eating the leftovers because she loved the veggies that much. Definitely a keeper.