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1
In a small skillet, toast the cumin seeds over moderately high heat until fragrant, about 1 minute.
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2
Let cool, then coarsely grind.
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3
In a blender, combine the tomato juice with the cilantro, hot pepper sauce, vinegar, ginger, sugar, garlic, mustard, ground cumin and salt.
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4
Pulse until smooth.
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5
Strain the marinade into a large glass baking dish.
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6
Skewer the cherry tomatoes and add them to the marinade along with the snowpeas, shiitakes, zucchini, onion and bell peppers; toss to coat.
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7
Cook the potato in boiling water until just tender, about 20 minutes.
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8
Drain and let cool slightly.
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9
Peel the potato, quarter it lengthwise and add it to the marinade.
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10
Bring a large saucepan of lightly salted water to a boil.
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11
Add the butternut squash, broccoli and cauliflower to the water and cook until crisp-tender, 1 to 2 minutes.
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12
Transfer the butternut squash, broccoli and cauliflower to the marinade; toss all of the vegetables until coated.
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13
Add the paneer, turning it gently to coat.
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14
Cover with plastic wrap and refrigerate for 3 hours or overnight.
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15
Light a charcoal grill or heat a grill pan.
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16
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.
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17
Season the vegetables with salt and pepper.
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18
Season the paneer with salt and grill, turning, until lightly charred and heated through, 2 to 3 minutes.
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19
Serve the vegetables and paneer hot or at room temperature.
