Tandoori Vegetables

Real Simple

Marinade:
3 garlic cloves, peeled
1 1/2-inch piece fresh ginger, peeled and thinly sliced
1 jalapeño, quartered and seeded
2 cups plain low-fat yogurt
1 tablespoon sugar
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon cayenne

Vegetables:
8 small red potatoes, quartered
1 medium butternut squash, peeled and cut into 2-inch pieces
1 medium zucchini, sliced
1 medium red onion, peeled and sliced
1 cup frozen peas, thawed
3 tablespoons chopped cilantro

Drop the garlic, ginger, and jalapeño into a food processor with the motor running. Process till minced. Add the yogurt, sugar, and spices. Pulse until blended. In a bowl, pour the yogurt mixture over the potatoes, squash, zucchini, and onion. Set aside for 20 minutes.

Heat oven to 425º F. Spoon the yogurt-marinated vegetables into a large, shallow roasting pan or jelly-roll pan. Bake 30 minutes, turning once, until all the vegetables are fork-tender. Fold in the peas and cilantro. Serve, refrigerating a third of the vegetables for another use.

Yield: 4 servings with leftovers