Mango Sesame Grill Platter

This dish is definitely a crowd pleaser. The marinade comes together in a blender and it does double duty as a dressing as well. The chutney imparts a sweet caramelization to the veggies on the grill. This marinade is also great for fish, shrimp, or chicken. Marinate in the same way as vegetables and grill until desired doneness.

This dish is definitely a crowd pleaser. The marinade comes together in a blender and it does double duty as a dressing as well. The chutney imparts a sweet caramelization to the veggies on the grill. This marinade is also great for fish, shrimp, or chicken. Marinate in the same way as vegetables and grill until desired doneness.

· 1 ½ cups avocado oil

· 1 ½ cups mango chutney

· ½ cup unseasoned rice vinegar

· 6 garlic cloves

· 1/3 cup tamari or soy sauce

· 5 tablespoons sesame oil

· 3 teaspoons Dijon mustard

· 3 teaspoons crushed red pepper

· Salt and pepper to taste

· Assorted vegetables for grilling (Portobello mushrooms, thick-cut red onion, colorful bell peppers, zucchini, eggplant rounds, etc.)

1. Combine marinade ingredients in a blender and blend until smooth. Season to taste with salt and pepper. Use half the sauce as a marinade and reserve the remainder as a sauce for serving with the grilled vegetables.

2. Brush vegetables with marinade, salt and pepper and set aside until ready to grill (at least 1 hour to let flavors sink in)

3. Preheat grill to medium-high and lightly oil grates. Grill vegetables 4-8 minutes or until desired doneness is reached.

4. Arrange vegetables on a platter and serve with reserved mango sesame sauce.