Jamaican Jerk Grilled Vegetables
Craving Something Healthy
fresh ground pepper
red bell peppers
cored and sliced in half
of thin asparagus
tough ends snapped off
plain nonfat Greek yogurt
fresh lime juice + zest of 1 lime
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