Grilled Vegetables with Mint Sauce

I feel as though this is too easy to really call it a recipe. But it's good and fast and simple and healthy, so why not share it? We had this vegetable dish last night as a light dinner, and anyone in my family who actually ate the vegetables (my sisters still haven't discovered the pleasure that comes from eating red peppers or zuchinni) loved the combination of the masala with the yogurt (on the vegetables and in the sauce). And of course, if you can't lay your hands on a grill, or you're simply too eager to try this to wait for your grill to heat up, you can always broil the veggies.

Grilled Vegetables with Mint Sauce

Recipe adapted from Bon Appetit July 2005

Picture by Kelly

For Mint Sauce:

1 cup plain yogurt

2 teaspoons garam masala (optional)

1/2 chopped fresh mint

salt and pepper to taste

For Vegetables:

2 red bell peppers

3 large zucchini

2 red onions

2 cups mushrooms

1/4 cup olive oil

1 tablespoon garam masala

salt and pepper to taste

1. Prepare barbeque (medium high). Soak bamboo skewers in water, about 30 minutes.
2. Cut vegetables into large wedges (except mushrooms- leave them whole). Toss in oil, masala, salt and pepper.
3. Thread vegetables onto skewers and grill unto slightly charred in spots, turning occasionally.
4. Serve with mint yogurt sauce.