Grilled Tandoori Spiced Vegetables
The perfect side or starter for anybody who loves a bit of spicy veg.
Substitutes:
- You can substitute the mushrooms and courgette for other vegetables like aubergine, cauliflower florets, broccoli florets, sweet potato or squash.
- Vegan? Swap our the natural yoghurt for a vegan alternative.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 4
Ingredients:
200 g chestnut mushrooms
1 courgette
190 ml Gymkhana classic tandoori marinade
salt
To serve (optional):
lime wedges
natural yoghurt
Recipe:
Halve the mushrooms. Using a knife, score the flat side in a criss-cross pattern.
Cut the courgette in half, then cut the halves in half again to form quarters. Score with a knife on the flat sides, the same way you did with the mushrooms.
Mix the vegetables in a bowl with the tandoori paste until everything is well coated. Cover and leave to sit for at least 30 minutes.
Preheat the oven to 220C/200C fan/gas mark 8 and line a tray with baking paper.
Spread the vegetables across the tray, season with a pinch of salt and bake in the oven for 10 minutes.
Switch the oven to the grill setting (keeping the temperature/gas mark the same) and grill for 5-10 minutes, until lightly charred.
Serve with lime wedges and some yoghurt. Enjoy.
How to store
Store in an airtight container in the fridge for up to 3 days.
