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Jamaican Jerk Grilled Vegetables|Craving Something Healthy
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4.84 from 6 votes

Jamaican Jerk Grilled Vegetables

A delicious sweet and spicy Caribbean-style grilled vegetables recipe
Prep Time30 minutes
Cook Time20 minutes
Course: Side Dish
Cuisine: Caribbean
Servings: 12 servings
Calories: 82kcal

Ingredients

Jerk Seasoning

  • 1 tablespoon ground allspice
  • 1 tablespoon onion powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • 1 ½ tablespoon dried thyme
  • ½ tablespoon kosher salt
  • ½ 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
  • ¼ cup fresh lime juice + zest of 1 lime
  • ½ 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

Nutrition

Calories: 82kcal | Carbohydrates: 10g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 311mg | Potassium: 431mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1084IU | Vitamin C: 37mg | Calcium: 77mg | Iron: 2mg