Tuesday, July 17, 2012

Jamaican Jerk Vegetables

These were prepared for a barbeque party. Great flavoring, and an easy marinade to prepare! Initially, I had hoped to marinate these on the skewers, so that they could be cooked on the grill directly. But my skewers are too long for my baking pan, and the vegetables weren't getting in contact with the marinade.

Plan B: remove the vegetables from the skewers - marinate directly in the sauce, and cook on the grill in foil packets. No problem - equally delicious!

Jamaican Jerk Vegetables
The Global Vegetarian

1 zucchini, chopped coarse
8 cherry tomatoes, halved
1 green pepper, chopped coarse
8-10 button mushrooms
8-10 broccoli florets (I left these out because I don't like broccoli when it is grilled)

6-8 scallions, chopped
1 yellow onion, diced
1/2 jalapeno, minced
3/4 c soy sauce
1/2 c red wine vinegar
1/4 c canola oil
1/4 c brown sugar
1 1/2 T thyme
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp allspice or cinnamon

In a food processor, add marinade ingredients. 



Process 10-15 seconds on high. Pour marinade over skewered vegetables and fridge for 2-4 hours.

Preheat grill until coals are gray to white. Remove skewers from marinade and drain off any excess liquid. 

Place on the oiled grill and cook 4-5 minutes per side, or until veggies are tender but not burnt. Or, cook in foil packets until desired consistency.

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