Jamaican Jerked Vegetables


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
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
  • 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.




20 min


45 min


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