Ingredients

• 1 Medium red onion, sliced thinly
• 4 Medium sized tomatoes, cut in quarters
• 1 medium pear, cut in 1/2 inch cubes
• 8 green onions, sliced thinly
• 1 cup- pickled banana peppers
• 1/2 cup- balsamic Vinaigrette
• 1/2 pound- cottage cheese, cut in cubes
• 2 Portabella mushrooms or 4 medium button mushrooms
• 8 ounces- mixed baby greens
• 1 medium size (white inside) yam, cut in pieces
• 1/2 cup milk
• 1/2 cup seasoned flour
• Vegetable or Canola oil for frying
• 1/2 cup- yogurt, whisked with 1 tsp ginger-garlic chilli paste
• 1 tsp- paneer tikka masala
• 1/2 tsp- salt
• 1/4 tsp- black pepper
• 3-9 inch long wooden skewers

How to Make Grilled Vegetable Salad

• Soak sliced red onion in seasoned flour for 15-20 minutes. Drain and set aside. Fry the above onions to golden brown. Drain and set aside. Season and coat cottage cheese and yam pieces with the seasoned flour like the red onions. Grill these pieces and set aside.
• Grill Portabella mushrooms on both sides until charred and tender. Set aside.
• Now slice the mushrooms and yam thinly.
• Toss mushrooms, greens, tomatoes, pears, green onions, and banana pepper with vinaigrette.
• Marinate the cheese cubes by coating them with the yogurt mixture and let it stand for 15-20 minutes.
• Arrange vegetables on 3 wooden skewers alternating the different vegetables with cottage cheese (paneer) slices and yam pieces.
• Sprinkle the left over marinate over the vegetables on the skewers. On it sprinkle salt, red pepper, and chat masala.
• Grill the vegetables in the oven. Broil them for 8-10 minutes. Rotating the skewers once in between.
• Serve hot with green chutney. Accompaniments: Green mint chutney, Homemade French potato fries, Cole Slaw salad with tomato slices and thin onion slices