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–+ servings

Grilled veggies with Creamy Cilantro and Mint Dip

Vegetables marinated in fresh lime juice , herbs and spices grilled to perfection and served with creamy clinatro vegan dip. 
4.50 from 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Mariantion Time 1 hour
Total Time 20 minutes
Course Appetizer, Main
Cuisine Indian
Servings 4

Ingredients
  

  • 7-8 Mushrooms I used button mushrooms
  • 1 Cup Cubed Red Onion
  • 1 Cup Cubed Bell Peppers
  • 7-8 Cherry Tomatoes
  • 1/2 Cup Thickly sliced Zucchini
  • 1-2 Green Chillies
  • 1" Ginger Piece
  • 5-6 Garlic Cloves
  • 1 tsp Dry /Fresh Mint leaves
  • 1-2 tbsp Olive Oil
  • 1/2 tsp Raw Agave or any other plant based sweetner
  • 1 tsp Red Chilli Powder optional or as required
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Dry Mango Powder Pls see Notes
  • 1/4 tsp Turmeric Powder
  • 11/4 tsp Salt or as per taste

For Avocado Cilantro Dip

  • 1 Avacado
  • 1 Cup Fresh Cilantro
  • 1-2 Garlic Cloves
  • 1 tbsp Lemon Juice
  • 1-2 Green Chillies or as required
  • Salt as per taste

Instructions
 

  • Wash and pat dry mushrooms. If using big mushrooms halve each =, n need to cut the small ones.
  • Take green chillies, garlic and ginger and grind to a fine paste. Use mortar pestle. If using fresh mint leaves grind with garlic and ginger. 
  • In a bowl take oil, all the dry spice powders, prepared paste, sweetner, lemon juice and goat cheese.Mix well.
  • Add cubes veggies to the marinade and mix well. Coat the veggie cubes with the marinade nicely. Use hands for that.
  • Cover the bowl with cling film or lid and keep in refrigerator for an hour. 
  • Grill the veggies when ready to grill, arrange them on the skewers and grill for 10 minutes on a hot grill.
  • If using oven for grilling, preheat the oven to 200F and the grill on high for 10 minutes.
  • Serve hot with the dip or green chutney.

Creamy Avocado and Cilantro Dip

  • Add all the ingredients in the blender or chopper and blend to a smooth creamy consistency.
  • Or if you already have green chutney , blend the chutney and avocado in the blender to smooth consistency,

Notes

  • The original recipe uses mozzarella cheese for marination, I used goat cheese to make it suitable for Pegan diet. Adding Cheese is optional, use as per your preference.
  • Chaat Masala can be used in place of cumin powder and raw mango powder.
  • Use any other seasoning or mixed herbs incase you don't have the Indian spices like Chaat Masala or Raw Mango Powder.
  • the veggies can be pan grilled also. Add the marinated veggies to an iron skillet or grill pan and grill from both side, till done.
  • Skip mushrooms from the recipe if you are allergic to these.
Keyword Gluten-free, Grilled Vegetables, Pegan, Vegan
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