1 package CuisineMentor Indian Tandoori Spice Blend
1 cup plain yogurt
1 medium eggplant, sliced 1/2 inch thick
1/2 lb. baby new potatoes, halved and parboiled
1/2 lb. zucchini, quartered lengthwise
1/2 lb. yellow squash, quartered lengthwise
1/2 lb. carrots, halved lengthwise
1/2 lb. mushrooms, halved
1 large onion, sliced 1/4 inch thick
3 tablespoons olive oil

Preheat grill, (if baking, preheat oven to 425 degrees.) In a small bowl, combine CuisineMentor Indian Tandoori Gourmet Spice Blend and yogurt; then brush mixture onto all sides of the vegetables. Note: Yogurt burns easily on grill.

Grill vegetables over moderate heat. Baste with oil and cook for 5 minutes. Then turn over vegetable pieces and baste with remaining oil. Cook for about 5 to 10 more minutes taking care not to burn until eggplant and potatoes are soft and other vegetables are soft-crisp. (If baking, place vegetables in a shallow oiled pan in the oven. Bake about 15-20 minutes.)

Serves 4.

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