For raita, mix in medium bowl and chill:
2 cups plain whole-milk yogurt
1 cup chopped fresh mint
2 teaspoons garam masala
Salt and pepper to taste
Cut into 6 wedges each:
2 red bell peppers
3 large zucchini
2 red onions
Toss vegetables in the following mixture; thread on bamboo skewers that have
been soaked in water for 30 minutes:
1/4 cup vegetable oil
1 tablespoon garam masala
Salt and pepper to taste
Spray grill rack with nonstick spray; prepare barbecue (medium-high heat).
Grill vegetables until slightly charred in spots, turning occasionally, about 8 minutes.
Serve vegetables and mint raita alongside Grilled Tandoori Lamb.
Makes 6 servings.