Jamaican Jerked Vegetables
Ingredients
Jerk paste: | ||
4 scallions, chopped | ||
2 cloves garlic | ||
1 scotch bonnet pepper, seeded | ||
3 tbs canola oil | ||
2 tbs sugar | ||
1 tbs soy sauce | ||
1 tbs dried thyme | ||
1 tbs ground allspice | ||
Vegetables: | ||
1 and 1/2 lbs yukon gold potatoes, cut into wedges | ||
4 ears corn | ||
1 large onion, cut into wedges | ||
12 cherry tomatoes, halved | ||
1 medium zucchini cut into quarters and sliced into 4 inch spears | ||
lime wedges |
Directions:
- To make the jerk paste, combine the scallions, garlic, habanero, canola oil, sugar, soy sauce, thyme, and allspice in a food processor and process until you have a paste.
- Steam the potatoes over boiling water until just tender, about 10-12 minutes. Drain well.
- Prepare a medium hot fire in the grill. We recommend that you use a vegetable grill rack.
- Peel back the husks from the corn and remove the silks.
- Brush the ears with the jerk paste.
- Bring the husks back over the cobs and secure with kitchen twine that has been soaked in water.
- Skewer the onion and cherry tomatoes and brush with the paste.
- Toss the zucchini and potatoes with the remaining paste.
- Grill the vegetables, turning occasionally, until tender and well browned, about 15-20 minutes for the corn, 10 to 15 minutes for the onion, and about 5 minutes for the tomatoes, zucchini and potatoes.
- Remove the vegetables when they are done and keep warm.
- Arrange vegetables on a large platter, garnish with lime wedges, and serve.
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