For a bold and satisfying plant-based dinner, this recipe combines the earthy richness of grilled vegetables with the deep, smoky, and complex flavors of mole negro. This dish highlights the magic of transforming simple ingredients into a culinary masterpiece.

 

Serves 4

INGREDIENTS

 

For the vegetables:

4 large portobello mushrooms, stems removed

1 large cauliflower, cut into 4 “steaks”-  across the grain for a thick slice

1 red bell pepper, cut into thick strips

1 yellow bell pepper, cut into thick strips

2 ears fresh corn on the cob, cut into 8 rounds (or grill the ears whole) 

Sunflower or olive oil 

Sea salt, to taste

Fresh black pepper, to taste 

 

For the mole:

1 jar 12oz. ¡Ya Oaxaca! Mole Negro Sauce

METHOD

For the vegetables: 

Heat the charcoal or gas grill. 

 

In a large pan or bowl, coat all the veg with sunflower or olive oil, sea salt and fresh black pepper. 

 

Grill the vegetables slowly until tender. 

If you use whole corn cobs, slice off the grilled kernels and set aside. 

 

For the mole:

Heat the Mole Negro Sauce in a saucepan, adding a little water if needed to thin it out. 

Ladle about ⅓ cup hot sauce on each plate and arrange the vegetables on top.  If you've  cut the kernels off the cobs, sprinkle them over all. 

Serve with  tortillas or brown rice.

 

¡Buen Provecho!