Tandoori Grilled Vegetables

These tandoori grilled vegetables are marinated in a flavorful blend of spices and grilled to perfection.

Ingredients - Serves 4

Fresh cilantro - 2 tablespoons, chopped (for garnish)
Vegetable oil - 2 tablespoons
Salt - To taste
Garlic paste - 1 teaspoon
Ginger paste - 1 teaspoon
Turmeric - 1/2 teaspoon
Ground coriander - 1 teaspoon
Ground cumin - 1 teaspoon
Tandoori masala - 2 tablespoons
Lemon juice - 2 tablespoons
Greek yogurt - 1/2 cup
Mixed vegetables - 4 cups, cut into bite-sized pieces (e.g. bell peppers, zucchini, eggplant, mushrooms)

In a large bowl, combine the Greek yogurt, lemon juice, tandoori masala, ground cumin, ground coriander, turmeric, ginger paste, garlic paste, and salt. Mix well to make the marinade.
Add the mixed vegetables to the marinade and toss until well coated. Let the vegetables marinate for at least 30 minutes, or overnight for more flavor.
Preheat the grill to medium-high heat.
Thread the marinated vegetables onto skewers, alternating the different vegetables.
Brush the vegetable skewers with vegetable oil to prevent sticking.
Grill the skewers for about 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.
Remove the skewers from the grill and garnish with fresh cilantro.
Serve the tandoori grilled vegetables as a side dish or as a filling for wraps or sandwiches.