Description
This marinade gets a fresh, sweet kick from the mango and ginger, and a little bit of heat from the cayenne. Use it with your favorite grilling vegetables and mix this up all year long!
Ingredients
1 mango (about 1 cup chopped mango)
1 tablespoon peeled, sliced fresh ginger
1/4 cup water
2 tablespoons canola oil
1 tablespoon honey
1 tablespoon fresh lime juice
2 cloves garlic
1/2 teaspoon salt
pinch cayenne pepper
1 zucchini, sliced diagonally
1 small eggplant, sliced diagonally
8-12 baby Portobello mushrooms, halved
8-12 medium carrots, peeled
8-12 asparagus
2 vines of baby tomatoes
1 medium white onion, cut into wedges
Instructions
Combine chopped mango, sliced ginger, water, canola oil, honey, lime juice, garlic, salt, and cayenne pepper in the container of a small food processor or blender. Pulse mixture until smooth.
Place all vegetables in a 13- x 9-inch glass baking dish. Pour mango-ginger mixture evenly over vegetables. Toss or stir gently to combine. Cover with plastic wrap and chill for at least 2 hours.
Preheat grill. Remove vegetables from marinade to another tray. Pour remaining marinade into a bowl; set aside. Grill vegetables turning occasionally for 10-12 minutes or until cooked through. Drizzle vegetables with reserved marinade, if desired.
Notes
I’ve recommended some of my favorite vegetables, but this marinade is very versatile. Try it with your favorites!