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