Tandoori Vegetable Skewers


This is a simple and delicious vegan side dish that can be served with your favorite grilled protein. 

  • 6-8 small cremini or button mushrooms
  • 1 red bell pepper
  • 1 medium onion
  • 1  teaspoon ginger (minced)
  • ½ teaspoon salt
  • ½ teaspoon Jaswant’s Kitchen Curry Powder 
  • ½ teaspoon Jaswant’s Kitchen Tandoori Masala
  • 2 tablespoons oil 
  • Wooden skewers (soaked in water for 20 mins)
  •  

    Preheat oven to broil or BBQ on high.
    Clean mushrooms with a soft vegetable brush or damp cloth and remove stems.  Wash and cut red peppers into pieces approximately the size of the mushrooms.  Peel and cut onion in half and then into quarters. Separate the onion layers.

     

    Combine ginger, spices, salt and oil in a bowl and mix well.  Toss vegetables with spice mixture. Add vegetables to skewers alternating each vegetable.

     

    Broil in the oven approximately 10 inches away from element for 6 minutes. Turn skewers and cook for another 6 minutes or until desired doneness is achieved.  If using the BBQ turn off one set of burners and keep remaining burners on high.  Cook skewers over indirect heat (over burners that are off) for 12 minutes or until cooked through, turning occasionally.  

     

    Season with additional salt if needed.  Serve with your favourite main course.  Perfect for summer BBQs. 

     

    Makes 4 servings
    Prep time: 10 min (soak wooden skewers in water for 20 min in advance)
    Cook time: 10-15 min


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