India-inspired grilled vegetables

Serves 4 and doubles easily.

Tandoori chicken inspired this favorite. we can do the vegetables with organic whole-milk yogurt for rich flavor. Nonfat is too lean in this dish,. Certainly use organic vegetables if you can find them. Allow about an hour for marinating in the refrigerator. The vegetables work as well hot as they do at room temperature (when u like to sprinkle them with fresh lime or lemon juice).

Marinade:

• 2 c. whole-milk yogurt

• 6 large cloves garlic, minced

• 1 1/2 -in. piece fresh ginger, minced

• 1/4 tsp. red pepper flakes

• 1 generous tsp. toasted cumin seeds (heat whole cumin in a skillet over medium until aromatic -- 3 to 5 minutes)

• 1/4 tsp. ground turmeric

• 1/2 tsp. ground cardamom

• 1/2 tsp. ground coriander

• 1/2 c. fresh coriander leaves

• 1/4 tsp. salt

Vegetable suggestions:

• Chunks of zucchini

• Thin slices of eggplant

• Thin slices of carrot

• Very thin slices of young turnip

• Whole sugar-snap peas

• Wedges of red onion

• Wedges of sweet peppers

• Cauliflowerets

• Thin slices of sweet potato

• Corn on the cob, cut into 1 1/2-in.-thick rounds

Directions

In a large bowl, blend yogurt, garlic, ginger, red pepper flakes, cumin seeds, turmeric, cardamom, coriander, coriander leaves and salt.

Add to the bowl 4 to 5 cups mixed vegetables -- vary them with what is available -- and toss. Refrigerate 1 hour.

Have coals to the stage where they are coated with gray ash. Lift vegetables from the marinade (don't wipe them off) and place on grill without touching each other. Season with salt and pepper.

Grill slowly, turning with tongs, until lightly browned and cooked through. Test by taste or piercing with a knife. Serve hot or at room temperature.