Jamaican Jerk Grilled Vegetables


  1. Scrape gills of mushroom out with a spoon and cut into thick slices.
  2. In a large bowl, combine the mushrooms, fennel, peppers, eggplant, asparagus, whole scallions and onions and toss with the jerk sauce.
  3. On a clean, hot seasoned grill, grill the vegetables over moderately high heat, turning, until tender and charred.
  4. Arrange the vegetables on a platter and serve with the ranch dressing.


  • 1 lb asparagus, medium sized
  • 1 1/2 lb eggplant, sliced 1/2 in thick
  • 1 fennel, bulb, sliced 1/4-inch-thick through the core
  • 3 cup Sweet Baby Ray’s Jamaican Jerk Wing Sauce
  • 1 lb mushroom(s), oyster, fresh whole, thickly sliced
  • 3 mushroom(s), portobello, large
  • 2 cup Ken’s Buttermilk Ranch Dressing & Dip
  • 2 pepper(s), red bell, quartered
  • 8 whole Scallions
  • 1/2 lb mushroom(s), shiitake, stemmed
  • 1 large onion(s), sweet, sliced 1/2 in thick
  • 3 yellow peppers, quartered