Preheat the grill to medium-high heat.
Put the fenugreek, oil, garam masala, cumin, salt and pepper in a small bowl and stir. Brush the spice oil onto the mushrooms, corn and peppers and grill until they are tender-crisp and slightly charred around the edges, brushing more spice oil onto them as they grill. Cut into bite-size pieces and serve on a platter or as a side dish.
Recipe courtesy of Bal Arneson