Ingredients with Measurements:
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large zucchini, sliced
- 1 large yellow squash, sliced
- 1 large red onion, sliced
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup chopped fresh cilantro
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Large mixing bowl
- Whisk
- Grill or grill pan
Step-by-step instructions:
1. In a large mixing bowl, whisk together olive oil, lime juice, orange juice, cilantro, garlic, cumin, smoked paprika, salt, and black pepper.
2. Add sliced bell peppers, zucchini, yellow squash, and red onion to the bowl and toss to coat evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours.
4. Preheat a grill or grill pan over medium-high heat.
5. Remove the vegetables from the marinade and shake off any excess.
6. Grill the vegetables for 3-4 minutes per side, or until tender and lightly charred.
7. Transfer the grilled vegetables to a serving platter and garnish with additional cilantro, if desired.
Time:
Preparation time: 15 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 300mg
Total carbohydrates: 12g
Dietary fiber: 3g
Sugar: 6g
Protein: 2g
Substitutions for ingredients:
- Any color bell pepper can be used in place of the red and yellow bell peppers.
- Any summer squash can be used in place of the zucchini and yellow squash.
- Red wine vinegar or apple cider vinegar can be used in place of the lime and orange juice.
Variations:
- Add sliced mushrooms to the marinade for an extra earthy flavor.
- Use the grilled vegetables as a filling for tacos or burritos.
- Top the grilled vegetables with crumbled feta cheese or queso fresco.
Tips and tricks:
- Make sure to shake off any excess marinade before grilling the vegetables to prevent flare-ups on the grill.
- If using a grill pan, make sure to preheat it for at least 5 minutes before adding the vegetables to ensure even cooking.
Storage instructions:
Leftover grilled vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, simply microwave the vegetables for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the grilled vegetables on a large platter with additional cilantro garnish.
Garnishes:
Additional cilantro
Pairings:
- Serve with grilled chicken or steak for a complete meal.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Grilled corn on the cob
- Black beans and rice
- Garlic bread
Troubleshooting advice:
- If the vegetables are sticking to the grill, brush them with a little bit of oil before grilling.
- If the vegetables are not cooking evenly, make sure to slice them all to a similar thickness.
Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and marinating.
- Always use a clean cutting board and knife when preparing vegetables.
- Make sure to cook the vegetables to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Mojo is a traditional Cuban marinade made with citrus juice, garlic, and spices. It is commonly used to marinate meats, but can also be used to marinate vegetables.
Flavor profiles:
The Mojo marinade gives the vegetables a tangy and slightly spicy flavor with a hint of smokiness from the paprika.
Serving suggestions:
Serve the grilled vegetables as a side dish or as a filling for tacos or burritos.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A