Weekend Cookbook Challenge 24 - Veggin' Out - Part deux

I've received some mouth-watering submissions for Weekend Cookbook Challenge 24 - Veggin' Out.

Here's my second for this month - Chunky Tandoori Toss up from The Big Book of Outdoor Cooking and Entertaining.

This dish has everything I love in it - mango chutney, curry, and grilled veggies. And it's cooked on the bbq, something we've been doing lots of since Santa brought us a new propane tank! You'll need some extra elbow grease to get your grill pan clean afterwards - the yogurt sticks and burns - but it is worth it. I divided the marinade before adding the vegetables and used the reserved yogurt-curry-chutney goodness for dressing the veggies just as they are or rolled up in a tortilla (YUM!).

So find a recipe full of veggies in your collection, write about it and send it to me for the round up. The last day to send 'em in is January 20. My email is iliketocook at shaw DOT ca.



Chunky Tandoori Toss Up
adapted from The Big Book of Outdoor Cooking and Entertaining.

Marinade
1 cup low fat or non fat yogurt
1/2 cup mango chutney
juice of one large lemon
2 tsp curry powder

Whisk the marinade ingredients together. Reserve 1/4 of the mixture for drizzling and dunking.

Veggies
1 small cauliflower, cut into chunks
12 small thin skinned (yellow or red) potatos, cut into quarters
2 zucchini, cut into rounds
1 red onion, cut into large chunks

Steam or boil the cauliflower and potato chunks until just tender. Place the cauliflower, potatos, zucchini and onions in a large bowl. Pour over the marinade and toss well. Set aside while your bbq heats up.

Heat grill to a medium heat. Remove the vegetables from the marinade and place on your bbq grill pan. Grill the veggies, turning often, until they are tender and starting to brown. Serve with the reserved sauce on the side.