Spring Medley

The Inspiration: I call this my Spring Medley because this simple roasted vegetable with paneer (or tofu) dish is a burst of colors and flavors. Paneer is a form of simple cheese made out of curdling milk with lime juice or cream of tartar crystals. Tofu is made from soy. They are completely different food groups but very similar in texture and use. The use of tofu makes this a waist-friendly dish. Paneer makes the dish rich for say, a grand party. The recipe is scaled for outdoor parties with lots of servings because it's always a hit.

INGREDIENTS:

1 large white onion

1 large red pepper

1 large green pepper

2 cups of chopped portabella mushroom

1 lb. paneer or extra firm tofu

1 c. fat free plain yogurt

1 Tbsp. Tandoori Spice Mix

Salt to taste

3 Tbsp. canola or olive oil

1 Tbsp. black pepper or red pepper flakes

METHOD:

• Cut the paneer or tofu in long rectangular thick pieces. Mix the tandoori spice, a pinch of salt and a pinch of black pepper with the yogurt in a glass bowl. Marinade the pieces in the yogurt mix overnight or 4 hours at least.
• Cut the onion, bell peppers and mushrooms in long thick strips.
• Spread out the vegetables and the paneer/tofu pieces on a large oven-proof tray. Sprinkle with salt and black pepper.
• Drizzle or spray the oil on top and toss gently. (Do not add the marinade- the vegetables will give out moisture.
• Roast in a preheated oven at 450F for 20-30minutes. Toss midway and check for doneness. If pieces are starting to overcook or burn, remove and transfer to serving platter.
• Garnish with fresh cut lime wedges. Serve immediately.