Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         new potatoes -- (halved, quartered,
                        -- or -
                        cut into wedges)
     1/2  head          cauliflower -- broken into florets
   2      medium        carrots -- sliced 2-inch thick
   1      medium        onion -- cubed
   1      recipe        tandoori marinade -- (see below)
                        raita -- (for dipping) *, if
                        desired
                        ***TANDOORI MARINADE***
   1      cup           plain yogurt
   2      cloves        garlic -- minced
   1      teaspoon      minced fresh ginger
   1      teaspoon      ground cumin
   1      teaspoon      ground coriander
   1      teaspoon      salt
     3/4  teaspoon      garam masala **
     1/8  teaspoon      ground red pepper

Preparation:

* Raita: (plain yogurt with chopped -- cilantro, mint, cucumber, salt and pepper to taste) ** Available at Indian groceries and farmers markets Bring a medium-size pot of lightly salted water to a boil. Add the potatoes and boil for 3 minutes. Add the cauliflower to the potatoes and boil for 3 minutes. Add the carrots to the potatoes and cauliflower and boil for 2 minutes more. Drain immediately, plunge into cold water to stop the cooking, and drain again. Place the vegetables, including the onion, in a large bowl. Add the marinade and toss to coat. Let stand at room temperature while you prepare the fire. (Alternately, the marinating vegetables can be refrigerated for up to 12 hours.) Prepare a medium-hot fire in the grill. Thread the vegetables onto skewers. Grill the vegetables, turning occasionally, until browned and tender, about 8 minutes. Serve hot, with raita on the side if desired. MARINADE: Combine the yogurt, garlic, ginger, cumin, coriander, salt, garam masala and red pepper in a small bowl. Use this marinade with any vegetable or combination of vegetables.