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PREP : 20 minutes

COOK : 10-15 minutes

MAKES : 6 servings

SERVING SIZE : ½ cup

I usually make these vegetables for a summer backyard party. I put some toothpicks out, and people love picking at the vegetables throughout the evening. For a grilling party with an Indian twist, serve with Bean Burgers (page 81) and Grilled Corn (page 101).

2 cups zucchini, cut into ¼-inch slices

1 cup onion, cut into ¼-inch wedges

2 cups green and red peppers, cut into ½-inch

wedges

1 cup carrot, cut into ¼-inch slices

2 tablespoons olive oil

1 tablespoon vinegar or lemon juice

½ teaspoon ground cumin

½ teaspoon chili flakes

¼ teaspoon black pepper

½ teaspoon salt

1. In a bowl, mix together zucchini, onion, peppers, and carrots.

2. Add oil, vinegar, cumin, chili flakes, and black pepper. Toss well to coat the vegetables. Marinate for 10 to 30 minutes (the longer you marinate, the stronger the flavor will be). Just before grilling, stir in the salt.

3. Preheat the grill. Spread the grill with thick aluminum foil. Spread the vegetables in a single layer. Grill until the vegetables are light brown on both sides, turning frequently, about 5 minutes. Transfer to a serving platter. Serve hot.

NOTE: If desired, bake the vegetables in a 400ºF preheated oven. Follow steps 1 and 2 as above. Place the vegetables in an oven-safe tray in a single layer and bake for about 10 minutes until vegetables are just tender. Move the tray to the top shelf and broil for 2 to 3 minutes, until the vegetables are slightly charred.

NUTRITION INFORMATION PER SERVING:

Calories: 62; Total Fat: 3 g (Saturated

Fat: 0.5 g); Carbohydrate: 7 g; Protein: 1 g;

Fiber: 2 g; Sodium: 218 mg

GF, LF

Grilled Corn

Bhutta

PREP : 5 minutes

COOK :15 minutes

MAKES : 6 servings

SERVING SIZE : 1 ear of corn

Bhutta, or grilled corn on the cob, is very dear to my heart. Once you taste these, you’ll want to grill corn all the time. During corn season in northern India, hawkers sell fresh-grilled bhutta by the roadside. Choose firm, large-kernel corn—mature corn for grilling. Soft, tender corn contains too much water and does not grill well. At least once during the corn season, I have a bhutta party where grilled corn takes center stage. I like to make sure there are two ears for each person, for it’s hard to eat just one.

6 ears fresh corn, husks on

1 teaspoon salt

¼ teaspoon black pepper

¼ teaspoon cayenne pepper, or to taste

1 lime or lemon, halved

1. Move the grill rack close to the coal. Light the grill and preheat until the coal is bright red. If using a gas grill, preheat the grill on high.

2. Remove the corn husks and the threads. Leave about 1 inch of the stem on the corn. Set aside.

3. Mix together salt, black pepper, and cayenne pepper on a plate, and set aside. Cut the lime in half. Set aside.

4. Grill corn on the cob, turning occasionally until the corn kernels are golden brown to lightly charred on all sides.

5. Dip the lime half in salt mixture and lightly squeeze over the corn. Based on individual preference, squeeze the lime with salt masala to taste. Enjoy on the bhutta. (Some of the salt mixture will be left over.)

NUTRITION INFORMATION PER SERVING:

Calories: 77; Total Fat: 1 g (Saturated Fat: 0 g);

Carbohydrate: 17 g; Protein: 3 g; Fiber: 2 g;

Sodium: 207 mg

GF

Coconut Curry

Nariyal Subji

PREP : 15 minutes

COOK :15 minutes

MAKES : 8 servings

SERVING SIZE : ½ cup

This quick-and-easy creamy, coconut-flavored curry is a crowd pleaser. Canned coconut milk makes it simple to prepare. I like to serve this over plain jasmine or basmati rice.

1 tablespoon canola or vegetable oil, divided

4 green cardamom pods

4 cloves

1-inch cinnamon stick

1-2 green chiles, split lengthwise

1 cup onion, chopped into 1-inch pieces

1 cup green beans, cut into 1-inch pieces

2 cups cauliflower, cut into 1-inch florets

1 cup carrot, diced into ½-inch pieces

1 cup potatoes, cut into 1-inch slices

½ cup water

1 teaspoon salt

1 teaspoon cornstarch

1 (14-ounce) can coconut milk