Cooked - Jerk Vegetables with Yogurt Sauce

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Jerk Vegetables with Yogurt Sauce

1.0

1 tablespoon ground allspice

1 tablespoon onion powder

1 teaspoon freshly ground nutmeg

1 teaspoon dried powdered ginger

1 teaspoon garlic powder

½ teaspoon cayenne or ground dried habanero

1 ½ tablespoons dried thyme

Kosher salt

Freshly ground pepper

1 ¾ cups extra-virgin olive oil

3 large portobello mushrooms— gills scraped out with a spoon, mushrooms thickly sliced

1 pound oyster mushrooms, thickly sliced

½ pound shiitake mushrooms, stemmed (use zucchini/tomatillos instead of mushroom?)

1 fennel bulb, sliced ¼ inch thick through the core

2 bell peppers, quartered

1 ½ pounds thin eggplant, sliced ½ inch thick

1 pound medium asparagus

1 bunch BBQ green onions, (½ cup minced scallions ?)

1 large red onion, sliced ½ inch thick

2 cups plain fat-free Greek yogurt

¼ cup fresh lime juice

Grilled bread, for serving

Get all veggies washed, chopped ready
Mix the spices, herbs and 1 tablespoon each of salt and pepper with 1 ½ cups of the oil. In a very large bowl, combine all veggies with the seasoned oil. Brush the onion slabs with the seasoned oil.
Light a grill and oil the grate. Working in batches, grill the vegetables over moderately high heat, turning, until tender and charred, 10 minutes per batch. Arrange the vegetables on a platter and keep warm.
In a small bowl, whisk the yogurt with the minced scallions, lime juice and remaining ¼ cup of oil. Serve the vegetables with the yogurt sauce and grilled bread.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥬Vegetable Dish

CuisineCaribbean

Occasions🍗Barbecue📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 30 weeks ago

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