1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
2 corn on the cob
1/2 cup olive oil
2 lemons, juiced
1/4 teaspoon crushed red pepper
1/2 teaspoon black pepper
1 teaspoon oregano
A pinch of salt (optional)
In a large bowl, mix all of the marinade ingredients together and set aside.
Wash all of the vegetables (rinse twice). Cut eggplant lengthwise into ½-inch slices. Trim the ends of the zucchini and slice lengthwise into ¼-inch slices. Cut all of the bell peppers in half lengthwise and remove the seeds. Remove husk from corn and cut in half. Remove the leaves and core from the cauliflower and cut in 1-inch slabs. Cut mango down the middle around the seed and remove while keeping peel on. Score the mango so marinade can get into the pulp. Place all of the vegetables into the bowl of marinade; gently mix together and leave for 1 hour.
After vegetables marinade for 1 hour, prep your grill at high heat for at least 10 minutes and then set at medium heat. Place all vegetables on the grill and turn each piece as it browns (approximately 10 minutes on each side). As each piece is done, put it on a platter.
This recipe is a perfect side dish for steak, fish or chicken. It is also a great main dish for vegetarians or vegans.
Recipe courtesy of Chef Titina Pacheco