This is a colorful and flavorful grilled side dish, good any season of the year!
4 skewers (about 10 inches long)
1 small head of broccoli
½ small head of cauliflower
1 small red onion (cut into 4 wedges)
1 large tomato (cut into 4 wedges)
1 tablespoon breadcrumbs (toasted)
½ cup sour cream
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 cloves garlic (peeled and minced)
1 tablespoon fresh ginger (grated fine)
1 teaspoon garam masala
1 teaspoon paprika
1/2 teaspoon turmeric
1 teaspoon ground coriander
Pinch of Cayenne pepper
Salt to taste
Preheat grill to medium-high heat (about 400 degrees). If using bamboo skewers, soak skewers in water for at least 30 minutes to help prevent them from burning on the grill.
Cut the broccoli and cauliflower into large florets. You should have 8 florets each of broccoli and cauliflower.
Bring water to boil in a medium pot. Add a pinch of salt. Add the broccoli and cauliflower florets. Bring back to a boil. Cook for 40 seconds. Then turn off heat and drain the broccoli and cauliflower. Rinse under cold water to stop the cooking. Pat dry with a towel to soak up excess moisture.
Whisk all marinade ingredients together in a large bowl. Add broccoli, cauliflower, onion, and tomato to the marinade. Mix gently with your hands so the marinade coats all the vegetables. Cover and refrigerate for about 30 minutes.
Skewer the broccoli, cauliflower, tomato, and onion pieces dividing them equally among the skewers. Place on grill, cover, and cook till one side of the vegetables is lightly charred, about 4 minutes. Using tongs, carefully flip the skewers and cook for 4 minutes more.
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