Spicy Jerk Vegetables with Yogurt-Scallion Sauce

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Serving size:12
Total Time:
Spicy Jerk Vegetables with Yogurt-Scallion Sauce

Spicy, fresh and satisfying, these make a spectacular vegetarian main course.

Ingredients

  • 1 lb oyster mushrooms, thickly sliced
  • grilled bread, for serving
  • 1/4 cup fresh lime juice
  • 2 cup plain fat-free Greek yogurt
  • 1 large sweet onion, sliced 1/2 inch thick
  • 1/2 cup minced scallions
  • 8 whole scallions
  • 1 lb medium asparagus
  • 11/2 lb thin eggplant, sliced 1/2 inch thick
  • 2 red bell peppers, quartered
  • 1 fennel bulb, sliced 1/4 inch thick through the core
  • 1/2 lb shiitake mushrooms, stemmed
  • 1 tbsp ground allspice
  • 3 large portobello mushrooms— gills scraped out with a spoon, mushrooms thickly sliced
  • 13/4 cup extra virgin olive oil
  • freshly ground pepper
  • kosher salt
  • 11/2 tbsp dried thyme
  • 1/2 tsp cayenne or ground dried habanero
  • 1 tsp garlic powder
  • 1 tsp dry powdered ginger
  • 1 tsp freshly ground nutmeg
  • 1 tbsp onion powder

Directions

  1. Mix the spices, herbs and 1 tablespoon each of salt and pepper with 1 1/2 cups of the oil. In a very large bowl, combine the mushrooms, fennel, red peppers, eggplant, asparagus and whole scallions and gently toss with most of the seasoned oil. Brush the onion slabs with the remaining seasoned oil.
  2. 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.
  3. In a small bowl, whisk the yogurt with the minced scallions, lime juice and remaining 1/4 cup of oil. Serve the vegetables with the yogurt sauce and grilled bread.

Recipe Courtesy of: Grace Parisi
Image Credit: John Kemick

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