Instructions: Cook the potatoes in a large pot of lightly salted boiling water 3 minutes. Add the carrots and cook 2 minutes. Add the cauliflower and cook an additional 3 minutes until all vegetables are barely fork tender. Drain well on paper towels. (The vegetables can be parboiled several hours ahead and kept at room temperature.)

Prepare a medium barbecue fire. Oil the grill rack or coat with nonstick vegetable spray. If using bamboo skewers, soak them in cold water to cover at least 30 minutes.

In a mixing bowl, combine the yogurt, garlic, curry powder, cumin, salt, pepper, and cayenne. Place the vegetables in a shallow dish and pour 3/4 cup of the seasoned yogurt over them. Stir to coat vegetables and let stand 15 minutes or up to one hour.

Thread the vegetables onto metal or soaked bamboo skewers. Grill, turning occasionally, 6 to 8 minutes, until tender and lightly browned.

Stir the cilantro into the remaining seasoned yogurt and serve as a dipping sauce for the vegetables.

Cauliflower, carrots, and potatoes are common ingredients in Indian dishes. When marinated in curried yogurt, skewered, and grilled, they make great nibbles with drinks, zippy side dishes for simple grilled meats or chicken, or even a main course.

* Medium. The coals are gray with only a hint of red and you can hold your hand 6 inches above the fire for no more than 7 seconds. Temperature range as between 325F and 375F. Good for most fruits, vegetables, and delicate seafood or poultry.

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