Author Notes
This is an all-time favorite of mine. The vegetables are vibrant, the spices are a global medley and the smokiness just seals the deal.
Mix up the vegetable choices with seasonal favorites and grill, farm to table, for a different experience every time! This recipe is fresh, satisfying, light and full of nutritional DNA. —Currysutra
Ingredients
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2 cups
red bell peppers; 1 inch pieces
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2 cups
yellow bell peppers; 1 inch pieces
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1 piece
medium sized red onion; chopped
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1 1/2 cups
white mushrooms; cut into halves
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1 1/2 cups
cherry tomatoes
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1/4 cup
olive oil
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1 1/2 teaspoons
ground black pepper
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2 teaspoons
dukkah nut & spice blend
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2 tablespoons
pesto
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1 tablespoon
curry powder
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1 teaspoon
smoked paprika
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2 tablespoons
fresh garlic; finely chopped
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1 teaspoon
tandoori masala
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1 teaspoon
Trader Joes 21 seasoning spice blend
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2 teaspoons
chaat masala
Directions
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Rinse and prep all veggies.
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Soak skewers in water for 10-15 minutes.
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In a large mixing bowl, add oil and all spices, seasonings, and homemade pesto. Whisk together.
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Add the veggies and mix well.
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Thread yellow/green zucchini, mushrooms, onion, tomatoes, and bell pepper onto the skewers.
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Preheat grill for medium heat and lightly oil the grate.
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Cook skewers on grill until vegetables are tender, turning sides after 2-3 minutes and then repeat.
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Plate and sprinkle on chaat masala. (serving size of 3-4 skewers per person)
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