Indian-Style Grilled Vegetables

• 2 cups plain low-fat yogurt
• 1/2 cup snipped of fresh mint
• 1 teaspoon garam masala
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 3 medium zucchini, cut into 1 1/2-inch pieces
• 1 medium eggplant, cut into 1 1/2-inch pieces
• 2 large red sweet peppers, seeded and cut into 1 1/2-inch pieces
• 1 large red onion, cut into thin wedges
• 1/4 cup canola oil
• 1 tablespoon garam masala
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

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.

yogurt, mint, garam masala, salt, cayenne pepper, zucchini, eggplant, red sweet peppers, red onion, canola oil, garam masala, salt, ground black pepper

Taken from www.food.com/recipe/indian-style-grilled-vegetables-306138 (may not work)