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Jamaican Jerk Grilled Vegetables|Craving Something Healthy

Jamaican Jerk Grilled Vegetables

Prep Time 30 minutes
Cook Time 20 minutes
Servings 12 servings
Author Craving Something Healthy


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


  • 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


  • 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 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 10-15 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.


Store any leftover vegetables and yogurt sauce in the refrigerator for 3-4 days.
Recipe adapted slightly from Food & Wine