Ingredients:

  • 1 head (approx. 1 lb / 450g) cauliflower, cut into medium florets
  • 2 medium (approx. 10 oz / 280g) red bell peppers, cubed
  • 1 large (approx. 6 oz / 170g) red onion, cut into petals
  • 1 medium (approx. 7 oz / 200g) zucchini, sliced into thick rounds
  • 4 oz (115g) baby corn, halved lengthwise
  • ½ cup (120ml) thick Greek yogurt
  • 2 tbsp (30ml) mustard oil
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15g) ginger-garlic paste
  • 1 tsp (2g) garam masala
  • 1 tsp (2g) Kashmiri red chili powder
  • ½ tsp (1g) turmeric powder
  • 1 tsp (6g) salt
  • 2 tbsp (8g) fresh cilantro, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. Pat all chopped vegetables completely dry with a paper towel to ensure proper charring and prevent sogginess.
  2. In a large bowl, whisk together the Greek yogurt, mustard oil, lemon juice, ginger-garlic paste, garam masala, Kashmiri red chili powder, turmeric, and salt until smooth.
  3. Fold the prepared vegetables into the marinade, ensuring every piece is thoroughly and thickly coated.
  4. Preheat a grill pan or oven to 425°F (220°C) until shimmering.
  5. Arrange vegetables in a single layer in the pan; grill for 5–7 minutes per side until mahogany-colored char marks appear and cauliflower edges are slightly blackened.
  6. Remove from heat and immediately garnish with chopped cilantro and a squeeze of fresh lemon juice.