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Tandoori Vegetables

Photo: Susie Cushner
Yield 4 servings with leftovers

Ingredients

  • Marinade:
  • 3 garlic cloves, peeled
  • 1 1/2-inch piece fresh ginger, peeled and thinly sliced
  • 1 jalapeño, 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

Nutrition Information

  • calcium 215 mg
  • calories 186
  • caloriesfromfat 0 %
  • carbohydrate 36 g
  • cholesterol 5 mg
  • fat 2 g
  • fiber 5 g
  • iron 2 mg
  • protein 9 mg
  • satfat 1 g
  • sodium 98 mg

How to Make It

  1. Drop the garlic, ginger, and jalapeño 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 425º 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.