Instructions: 1. Stir together tandoori paste, yogurt, garlic and cumin in small bowl to make tandoori yogurt. Set aside.

2. Cook potatoes in boiling salted water about 2 minutes. Drain and set aside.

3. Cook onion wedges on grill pan sprayed with nonstick cooking spray until browned and charred in spots, about 15 minutes. Brush with tandoori-yogurt mixture during last few minutes of cooking, then turn and brush other side with mixture. Keep onions warm while grilling remaining vegetables.

4. Spray potatoes, cauliflower, tomatoes and bell pepper with nonstick cooking spray and season lightly to taste with salt. Grill vegetables separately: cauliflower about 15 minutes, potatoes 8 to 10 minutes, bell pepper pieces 8 to 10 minutes, and tomatoes 3 to 5 minutes. Brush each vegetable with tandoori yogurt during last few minutes of grilling.

5. After all vegetables are grilled, place grilled onion wedges on 4 plates, then spoon remaining vegetables over them. Sprinkle with minced cilantro. Serve with lemon or lime wedges.

Description: "Fresh vegetables grilled golden brown then brushed with a sauce made from bottled tandoori paste and yogurt."

NOTES : Fresh vegetables grilled golden brown then brushed with tandoori yogurt sauce make a low-fat dish with an Indian edge. The sauce is quick and simple: Combine tandoori paste with nonfat yogurt, garlic and cumin.
*Just brush it over the vegetables during the last few minutes of cooking. Its best to grill each vegetable separately so it can be cooked to just the right degree of doneness. Spray both the grill pan and the vegetables with nonstick cooking spray to prevent sticking while keeping the fat to a minimum. The vegetables look best when spooned onto a bed of grilled onion wedges and sprinkled with minced cilantro. A squeeze of lemon or lime heightens the flavor. You may want to accompany the vegetables with steamed long-grain brown or white basmati rice.

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