Name: Tandoori Vegetables Platter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 2 cups cauliflower florets; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 zucchini or summer squash, sliced; 1 red onion, cut into wedges; 2 carrots, sliced; 1 cup plain yogurt (or dairy-free yogurt for vegan option); 1 tablespoon ginger-garlic paste; 1 tablespoon lemon juice; 1 teaspoon garam masala; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1 teaspoon smoked paprika or Kashmiri red chili powder; Salt, to taste; 2 tablespoons oil (for brushing or roasting); Fresh cilantro or mint, chopped (for garnish); Lemon wedges (for serving)

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Why You’ll Love This Recipe

This Tandoori Vegetables Platter is vibrant, flavorful, and packed with nutrients. The signature tandoori marinade infuses each vegetable with deep, smoky spices, while roasting or grilling brings out natural sweetness and crisp edges. It’s completely vegetarian, easy to customize with your favorite veggies, and works beautifully as a main dish, appetizer, or side. Plus, it’s naturally gluten-free and can easily be made vegan.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cauliflower florets
Bell peppers (red, yellow, or green)
Zucchini or summer squash
Red onion
Carrots
Yogurt (or dairy-free yogurt for vegan option)
Ginger-garlic paste
Lemon juice
Garam masala
Ground cumin
Ground coriander
Turmeric
Smoked paprika or Kashmiri red chili powder
Salt
Oil (for brushing or roasting)
Fresh cilantro or mint (for garnish)
Lemon wedges (for serving)

Directions

In a large bowl, mix yogurt, ginger-garlic paste, lemon juice, and all the spices to make the marinade.
Add chopped vegetables and toss until evenly coated. Let marinate for at least 30 minutes (or up to 4 hours in the fridge).
Preheat oven to 425°F (220°C), or heat a grill to medium-high.
Spread vegetables on a parchment-lined baking sheet or thread them onto skewers if grilling.
Roast for 25–30 minutes or grill for 10–15 minutes, turning occasionally, until vegetables are tender and slightly charred.
Garnish with chopped cilantro or mint and serve with lemon wedges.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes (plus marinating time)
Cook time: 25–30 minutes
Total time: 40–45 minutes (excluding marination)

Variations

Make it vegan: Use dairy-free yogurt like coconut or almond-based yogurt.
Add paneer or tofu: Marinate and roast along with the vegetables for extra protein.
Switch up the veggies: Try mushrooms, baby corn, sweet potatoes, or broccoli.
Serve with dips: Pair with mint chutney, tamarind sauce, or dairy-free raita.
Make it spicy: Add green chilies or increase chili powder for extra heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the vegetables in a skillet or oven at 350°F (175°C) until heated through.
Avoid microwaving for too long to prevent sogginess. This dish is best served fresh for optimal texture.

FAQs

Can I make this dish without an oven or grill?

Yes, you can pan-fry the marinated vegetables in a large skillet or use an air fryer for crisp results.

What type of yogurt is best for marinating?

Thick plain yogurt (Greek or regular) works best. For vegan versions, use unsweetened dairy-free yogurt.

How long should I marinate the vegetables?

At least 30 minutes is recommended, but longer marinating (up to 4 hours) enhances the flavor.

Is this dish spicy?

It’s mildly spiced, but you can adjust the heat by adding more or less chili powder to suit your taste.

Can I prep this in advance?

Yes, you can marinate the vegetables a day ahead and roast or grill them just before serving.

What can I serve with tandoori vegetables?

Serve with naan, rice, or as part of a larger Indian meal with dal and chutneys.

Can I use frozen vegetables?

Fresh vegetables are best for texture, but if using frozen, thaw and pat dry before marinating.

Can I use store-bought tandoori masala?

Yes, substitute the individual spices with 1–2 tablespoons of tandoori masala blend for convenience.

How do I get the charred effect without a grill?

Use the broil setting in your oven for the last 2–3 minutes of roasting to get a lightly charred finish.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check your yogurt or spice blends for additives.

Conclusion

Tandoori Vegetables Platter is a flavorful, colorful dish that’s as fun to make as it is to eat. Whether you’re serving it as an appetizer, side, or main course, its bold spices and roasted perfection make it a standout recipe for any occasion. Healthy, delicious, and endlessly adaptable, this is one plant-based dish that everyone will enjoy.

Tandoori Vegetables Platter

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Tandoori Vegetables Platter is a bold, colorful Indian-inspired dish featuring a variety of marinated vegetables roasted or grilled to smoky perfection. It’s a vibrant and flavorful vegetarian meal ideal for entertaining or everyday enjoyment.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Dish
Method: Roasting or Grilling
Cuisine: Indian
Diet: Vegetarian

Instructions

In a large bowl, whisk together yogurt, ginger-garlic paste, lemon juice, garam masala, cumin, coriander, turmeric, paprika, and salt to create the marinade.
Add the chopped vegetables to the marinade and toss well to coat evenly. Let marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Preheat oven to 425°F (220°C) or heat a grill to medium-high.
Arrange the marinated vegetables on a parchment-lined baking sheet in a single layer, or thread them onto skewers for grilling.
Roast in the oven for 25–30 minutes, flipping halfway through, or grill for 10–15 minutes, turning occasionally, until vegetables are tender and slightly charred.
Garnish with fresh cilantro or mint and serve with lemon wedges.

Notes

Use dairy-free yogurt to make it vegan.
Add paneer or tofu to boost protein content.
Broil for the last 2–3 minutes to achieve a charred effect.
Pair with mint chutney or tamarind sauce for extra flavor.
Best served fresh, but leftovers can be reheated in the oven or skillet.

Nutrition

Serving Size: 1 plate
Calories: 220
Sugar: 7g
Sodium: 340mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 7g
Protein: 6g
Cholesterol: 5mg