Jamaican Jerk Grilled Vegetables
A delicious sweet and spicy Caribbean-style grilled vegetables recipe
Ingredients
Jerk Seasoning
- 1 tablespoon ground allspice
- 1 tablespoon onion powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 1/2 tablespoon dried thyme
- 1/2 tablespoon kosher salt
- 1/2 tablespoon fresh ground pepper
Vegetables
- 1 medium eggplant sliced lengthwise
- 2 medium zucchini sliced lengthwise
- 2 portabello mushrooms stems removed
- 2 red bell peppers cored and sliced in half
- 1 pound of thin asparagus tough ends snapped off
- 2-3 tablespoons olive oil
Yogurt Sauce
- 2 cups plain nonfat Greek yogurt
- 1/4 cup fresh lime juice + zest of 1 lime
- 1/2 cup minced scallions
Instructions
- For the spice blend, mix all spices, salt and pepper together in a small bowl.
- Wash and prepare vegetables as directed. Place vegetables in a very large mixing bowl or on a sheet pan and drizzle with olive oil. Toss gently to coat with oil.
- Sprinkle spice mix over vegetables and gently toss and rub spice mix into vegetables. Let coated vegetables sit for 10 minutes.
- Preheat a grill to medium-high heat.
- Working in batches as necessary, grill vegetables until tender and lightly charred on each side, about 8-10 minutes per batch.
- Let vegetables cool slightly, and then slice into serving pieces.
- For yogurt sauce, mix together Greek yogurt, lime juice, zest and scallions. Season with a pinch of salt if desired.
- Serve with yogurt sauce, and brown basmati rice if desired.
Notes
Store any leftover vegetables and yogurt sauce in the refrigerator for 3-4 days.
Recipe adapted slightly from Food & Wine
Recipe adapted slightly from Food & Wine
Nutrition
Calories: 82kcalCarbohydrates: 10gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 2mgSodium: 311mgPotassium: 431mgFiber: 4gSugar: 5gVitamin A: 1084IUVitamin C: 37mgCalcium: 77mgIron: 2mg
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