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

Vegetables:

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)

Marinade:

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.

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.

Comments

Vegetable Quinoa Bake

Vegetable Quinoa Bake The Global Vegetarian 1 T canola oil 1 yellow onion, chopped 8-10 button mushrooms, sliced 1 green bell pepper (or red), seeded and diced 1 jalapeno , seeded and minced 1 zucchini, diced 2 cloves garlic, minced 3 c water 1 1/2 c quinoa, rinsed and drained 2 c butternut squash, peeled and diced 1 c carrot, peeled and diced 1 c kale, spinch or escarole, chopped 1 1/2 T parsley, dried 1/2 tsp salt 1/2 tsp pepper Preheat oven to 400. In large saucepan, heat oil. Add onion, mushroom, pepper, jalapeno zucchini and garlic and saute 5-7 minutes. Stir in water, quinoa, squash, carrots, kale and seasonings and bring to a boil. Transfer mixture to a 9x13" casserole dish and cover. Bake 30-40 minutes, until all liquid is absorbed. Remove from oven. Fluff with fork. Let stand 5 minutes before serving. Summary thoughts: I found this dish to be overall a bit bland at first. In the future, I m...

Curried Chicken Soup

I made this soup so often in the 1990s, but frankly had forgotten about it. Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...

Tortellini with Gorgonzola Cream Sauce

I've been making this dish for guests for years. This is, sadly, part two of the dinner-with-no-photographs. I'm sure I'll be making this again soon, at which point I'll update this post with pics. Tortellini with Gorgonzola Cream Sauce The Silver Palate Cookbook 1 1.2 c dry white vermouth 2 1/4 c heavy cream pepper pinch freshly ground nutmeg 2 T salt 1 1/2 lb tortellini 1/2 lb Gorgonzola cheese, crumbled (do not skimp on quality) 1 1/2 T Parmesan, grated Bring vermouth to a boil in a small heavy saucepan and reduce by half. Add heavy cream. Bring to a boil and lower heat to a simmer. Season to taste with pepper and nutmeg. Simmer, uncovered, for 15 minutes, or until reduced by one-third. Bring a pot of water to a boil and cook tortellini until tender. Drain pasta and return to warm pot. Remove cream sauce from the heat. Stir in the cheeses. Pour sauce over the tortellini. Set over medium heat and cook gently, stirring constantly, for 5-8 minutes, o...

Donut Army

Search This Blog