I’m still making my way through my massive file of recipes I’ve clipped or saved from magazines and websites over the years, and I came across this one from Food & Wine, that I’ve gotta share! We all know how good vegetables are for you, right? And we all agree that we need to work on eating more, right? Well here’s a great vegetable recipe that makes a TON of veggies, and the leftovers taste better each day, so you can eat them all week.
If you’ve never had Jamaican Jerk seasoning, you must make some ASAP. It’s a dry rub mix that’s both sweet and spicy, and usually features a mix of allspice, nutmeg and other warming spices along with garlic, onion and a kick of hot pepper. I’ve had it on chicken and fish, but for some reason I’ve never thought to use it on vegetables, and apparently I’ve been missing out. I am in LOVE with this recipe, which can be adapted to use any type of vegetables you like. It calls for grilling, but if you prefer, I think roasting would work just as well.
I used a mix of red pepper, pink striped eggplant (so pretty!), Portabello mushrooms, zucchini and asparagus, but feel free to experiment with corn on the cob, fennel, sweet onions, green beans, or anything else that catches your eye this time of the year.
Let’s serve it with brown basmati rice and a cool Greek yogurt sauce to tame the spiciness just a bit, and call that dinner.
You'll be more likely to eat your #vegetables if they're cooked and ready when you are. Click To Tweet
Are you better about eating your vegetables when they’re cooked ahead of time?