Ingredients:

  • 1 large (400g) cauliflower, cut into medium florets
  • 2 medium (340g) red bell peppers, cubed
  • 1 large (225g) red onion, cut into petals
  • 1 medium (170g) zucchini, sliced into thick rounds
  • 8 oz (225g) baby potatoes, halved or quartered and parboiled
  • 1/2 cup (120ml) plain Greek yogurt
  • 2 tbsp (30ml) avocado oil
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15g) ginger-garlic paste
  • 1 tsp (5g) garam masala
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (2.5g) turmeric powder
  • 1/2 tsp (2.5g) ground cumin
  • 1 tsp (6g) sea salt
  • 1/2 tsp (2.5g) cracked black pepper

Instructions:

  1. In a large bowl, whisk together the Greek yogurt, avocado oil, lemon juice, and ginger-garlic paste until velvety smooth.
  2. Stir in the garam masala, smoked paprika, turmeric, cumin, salt, and black pepper until the marinade is a deep, vibrant orange.
  3. Add the cauliflower, red bell peppers, red onion, zucchini, and parboiled potatoes to the bowl. Toss gently until all vegetables are evenly coated.
  4. Allow the vegetables to marinate for 30 minutes to tenderize.
  5. Preheat your grill or grill pan to medium-high heat and lightly brush the grates with oil.
  6. Thread the vegetables onto skewers or place them directly on the grill, ensuring space between pieces for airflow.
  7. Grill for 5–7 minutes per side until deep mahogany-colored char marks appear and vegetables are tender-yet-snappy.
  8. During the last 2 minutes of grilling, brush on any remaining marinade for a glossy finish.
  9. Remove from heat and let the vegetables rest for 2–3 minutes before serving.