Indian-Style Grilled Vegetables - cooking recipe

Ingredients

2 cups plain low-fat yogurt
1/2 cup snipped of fresh mint
1 teaspoon garam masala
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
3 medium zucchini, cut into 1 1/2-inch pieces
1 medium eggplant, cut into 1 1/2-inch pieces
2 large red sweet peppers, seeded and cut into 1 1/2-inch pieces
1 large red onion, cut into thin wedges
1/4 cup canola oil
1 tablespoon garam masala
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preparation

For sauce, in medium bowl, combine yogurt, mint, the 1 teaspoon garam masala, 1/2 t salt and cayenne pepper.
Cover and chill for at least 1 hour to blend flavors.
In an extra-large bowl, combine zucchini, eggplant, sweet peppers, red onion, oil, the 1 T garam masala, 1/2 t salt and black pepper; toss gently to coat.
On 16 (10-inch) skewers, alternately thread vegetables, leaving 1/4 inch between pieces.
For a charcoal grill, place vegetable skewers on the grill rack directly over medium-hot coals (if necessary, grill half of the vegetable skewers at a time).
Grill, uncovered, for 8-10 minutes or just until vegetables are tender and lightly charred in spots, turning occasionally.
For a gas grill, preheat grill; reduce heat to medium-high, place vegetable skewers on grill rack over heat.
Cover and grill as above.
Serve grilled vegetables with sauce.