Minty Barbecued Vegetables

Ingredients:

Quarter cup plain yoghurt
6 tbsp. Crushed ginger/garlic paste
3 tsp. White pepper powder
4 tsp. Lemon juice
2 tbsp. Flour
salt to taste
5 tbsp. Oil
3 tbsp. mint paste (grind mint leaves to a paste using a little water)
1 lb. Mixed vegetables - Cauliflower florets, potatoes, peppers, Ricotta Chunks
butter for basting

Directions:

Parboil cauliflower florets and potatoes. Dice peppers and ricotta cheese in large pieces.

Whisk yoghurt in a large bowl add the remaining ingredients and mix well. Rub the vegetable and ricotta pieces with this mixture and keep for some time - a few hours or even overnight if possible.

Pre heat oven or barbecue.

Skewer the vegetable and cheese pieces at least an inch apart, and roast till done, basting once in a while.