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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain yogurt	2	cups	low-fat	-	-	-	-
mint	1/2	cup	snipped	-	-	-	-
garam masala	1	teaspoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
zucchini	3		cut	6.93	1.0263	0.8943	0.132
eggplant	1		cut	-	-	-	-
red pepper	2		seeded cut sweet	-	-	-	-
red onion	1		cut	60.0	14.01	1.65	0.15
canola oil	1/4	cup		481.78	0.0	0.0	54.5
garam masala	1	tablespoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.