GRILLED JERK VEGETABLES WITH LIME VINAIGRETTE
SERVES 6 (5 MG THC PER SERVING)
JERK CHICKEN is an island staple, but as a vegetarian, I opt to marinate vegetables in jerk paste instead and throw them on the grill for a smoky-satisfying flavor. When I’m making a platter of jerk chicken for a party, I’ll make a giant platter of these vegetables too as an excellent option for anyone who chooses not to eat meat. It’s also just a fun way to give your veggies a hit of big flavor. Here I serve the vegetables over a green salad, but you can serve them on their own as a side dish, a main course with Gungo Rice ’n Peas, or stuff the veggies into a pita with some hummus for a healthy sandwich.
GRILLED VEGETABLES
¼ cup Jerk Paste
2 tablespoons extra-virgin olive oil
2 portobello mushrooms, stemmed
1 medium zucchini, halved lengthwise
1 Japanese eggplant, halved lengthwise
1 red bell pepper, halved and seeded
1 medium red onion, quartered (don’t trim the root end so the onion quarters stay intact on the grill)
LIME VINAIGRETTE
Juice of 2 limes (about ¼ cup)
½ teaspoon fine sea salt
3 tablespoons extra-virgin olive oil
6 cups greens, such as baby spinach, arugula, chopped romaine or leaf lettuce
1 tablespoon finely chopped fresh Herbs (optional), such as basil, mint, tarragon, or parsley
- MARINATE THE VEGETABLES: Mix the jerk paste and olive oil together in a large bowl. Add the portobello mushrooms, zucchini, eggplant, bell pepper, and onion and toss to coat. Set aside for at least 1 hour and up to overnight to marinate (if marinating more than a few hours, cover the bowl with plastic wrap and refrigerate the vegetables).
- Make a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Grease the grill grates using grilling tongs and a paper towel dipped into oil, then place the vegetables on the grill. Grill the vegetables on all sides until they are nicely charred and have grill marks (you may need to move the eggplant and portobellos to a cooler part of the grill so they can cook through without burning). Transfer the vegetables to a cutting board and slice them into bite-size pieces.
- MAKE THE SALAD: Whisk the lime juice, salt, and olive oil together in a large bowl. Add the greens and toss to combine, then transfer to a large platter. Top with the grilled vegetables, sprinkle with Herbs (if using), and serve.
