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!
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
2 vines of baby tomatoes
1 medium white onion, cut into wedges
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.
I’ve recommended some of my favorite vegetables, but this marinade is very versatile. Try it with your favorites!