Tandoori Vegetables

• Marinade:
• 3 garlic cloves, peeled
• 1 1/2-inch piece fresh ginger, peeled and thinly sliced
• 1 jalapeno, quartered and seeded
• 2 cups plain low-fat yogurt
• 1 tablespoon sugar
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne
• Vegetables:
• 8 small red potatoes, quartered
• 1 medium butternut squash, peeled and cut into 2-inch pieces
• 1 medium zucchini, sliced
• 1 medium red onion, peeled and sliced
• 1 cup frozen peas, thawed
• 3 tablespoons chopped cilantro

1. Drop the garlic, ginger, and jalapeno into a food processor with the motor running. Process till minced. Add the yogurt, sugar, and spices. Pulse until blended. In a bowl, pour the yogurt mixture over the potatoes, squash, zucchini, and onion. Set aside for 20 minutes.
2. Heat oven to 425u0b0 F. Spoon the yogurt-marinated vegetables into a large, shallow roasting pan or jelly-roll pan. Bake 30 minutes, turning once, until all the vegetables are fork-tender. Fold in the peas and cilantro. Serve, refrigerating a third of the vegetables for another use.

marinade, garlic, ginger, yogurt, sugar, ground coriander, ground cumin, turmeric, cayenne, vegetables, red potatoes, butternut squash, zucchini, red onion, frozen peas, cilantro

Taken from www.myrecipes.com/recipe/tandoori-vegetables (may not work)