1. For sauce, in medium bowl, combine yogurt, mint, the 1 teaspoon garam masala, 1/2 t salt and cayenne pepper. 2. Cover and chill for at least 1 hour to blend flavors. 3. In an extra-large bowl, combine zucchini, eggplant, sweet peppers, red onion, oil, the 1 T garam masala, 1/2 t salt and black pepper; toss gently to coat. 4. On 16 (10-inch) skewers, alternately thread vegetables, leaving 1/4 inch between pieces. 5. For a charcoal grill, place vegetable skewers on the grill rack directly over medium-hot coals (if necessary, grill half of the vegetable skewers at a time). 6. Grill, uncovered, for 8-10 minutes or just until vegetables are tender and lightly charred in spots, turning occasionally. 7. For a gas grill, preheat grill; reduce heat to medium-high, place vegetable skewers on grill rack over heat. 8. Cover and grill as above. 9. Serve grilled vegetables with sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
