Tandoori Indian Grilled Vegetables - cooking recipe

Ingredients

2 cups whole milk yogurt (not low fat)
4 large garlic cloves, minced
1 1/2 inches piece fresh ginger, minced
1/8 - 1/4 teaspoon red pepper flakes
1 teaspoon toasted cumin seed (heat whole cumin in a skillet over medium until aromatic 3 to 5 minutes)
1 pinch salt
1 pinch black pepper
Vegetables-you may vary this to what you like
chunks zucchini (or summer squash)
thin slices carrot
wedges red onion
wedges sweet pepper
thin slices potato (white or sweet)
sugar snap pea
corn on the cob

Preparation

Toss your selection of vegetables with the marinade in the bowl. Refrigerate for 1 hour. Have coals to the stage where they are coated with gray ash.
Lift vegetables from the marinade (don't wipe it off) and place on the grill without touching each other. Season with salt and pepper.
Grill slowly, turning with tongs, until lightly browned and cooked through.
Test by piercing with a knife. Serve hot or at room temperature. Enjoy!