Grilled Vegetables with Paneer

  • Starter
  • Servings
  • 3Spicy
  • 25-30Cook Time
  • Cuisine : North Indian
Rate this recipe :

Grilled Vegetables with Paneer


  • 1 tablespoon cumin seeds

  • 1/4 cup tomato juice

  • 1/4 cup coarsely chopped cilantro

  • 2 tablespoons hot pepper sauce

  • 2 tablespoons red wine vinegar

  • 2 tablespoons finely chopped ginger

  • 1 1/2 tablespoons sugar

  • 1 tablespoon minced garlic

  • 1 tablespoon Dijon mustard

  • 1 1/2 teaspoons salt


    • 4 large yellow cherry tomatoes

    • 8 large snow peas

    • 8 large shiitake mushrooms, stemmed

    • 1 medium zucchini, cut on the diagonal 1/2 inch thick

    • 1 small Spanish onion, quartered lengthwise and layers separated

    • 1 red bell pepper, cored and quartered lengthwise

    • 1 green bell pepper, cored and quartered lengthwise

    • 1 large russet potato

    • 1/2 small butternut squash, peeled and cut into 1 1/2-inch chunks

    • 4 large broccoli florets

    • 4 large cauliflower florets

    • feta cheese, cut into 1 1/2-inch chunks

    • Salt and freshly ground pepper


Prestige Grill Pan

Step By Step Method

  • In a small skillet, toast the cumin seeds over moderately high heat until fragrant, about 1 minute. Let cool, then coarsely grind. In a blender, combine the tomato juice with the cilantro, hot pepper sauce, vinegar, ginger, sugar, garlic, mustard, ground cumin and salt. Pulse until smooth. Strain the marinade into a large glass baking dish.

    Step 2    

    Skewer the cherry tomatoes and add them to the marinade along with the snowpeas, shiitakes, zucchini, onion and bell peppers; toss to coat.

    Step 3    

    Cook the potato in boiling water until just tender, about 20 minutes. Drain and let cool slightly. Peel the potato, quarter it lengthwise and add it to the marinade.

    Step 4    

    Bring a large saucepan of lightly salted water to a boil. Add the butternut squash, broccoli and cauliflower to the water and cook until crisp-tender, 1 to 2 minutes. Transfer the butternut squash, broccoli and cauliflower to the marinade; toss all of the vegetables until coated. Add the paneer, turning it gently to coat. Cover with plastic wrap and refrigerate for 3 hours or overnight.

    Step 5    

    Light a charcoal grill or heat a grill pan. Grill the vegetables over medium-high heat, turning, until they are tender and lightly charred all over, 2 to 3 minutes for the tomatoes and snowpeas; 5 to 7 minutes for the potato, butternut squash, cauliflower, broccoli, mushrooms, onion and zucchini; and 8 to 10 minutes for the bell peppers. Season the vegetables with salt and pepper. Season the paneer with salt and grill, turning, until lightly charred and heated through, 2 to 3 minutes. Serve the vegetables and paneer hot or at room temperature.


About Chef