Spicy Jerk Vegetables with Yogurt-Scallion Sauce Recipe

Name: Spicy Jerk Vegetables with Yogurt-Scallion Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ground allspice; 1 tablespoon onion powder; 1 teaspoon freshly ground nutmeg; 1 teaspoon dried powdered ginger; 1 teaspoon garlic powder; 1/2 teaspoon cayenne or ground dried habanero; 1 1/2 tablespoons dried thyme; Kosher salt; Freshly ground pepper; 1 3/4 cups extra-virgin olive oil; 3 large portobello mushrooms gills scraped out with a spoon, mushrooms thickly sliced; 1 pound oyster mushrooms, thickly sliced; 1/2 pound shiitake mushrooms, stemmed; 1 fennel bulb, sliced 1/4 inch thick through the core; 2 red bell peppers, quartered; 1 1/2 pounds thin eggplant, sliced 1/2 inch thick; 1 pound medium asparagus; 8 whole scallions, plus 1/2 cup minced scallions; 1 large sweet onion, sliced 1/2 inch thick; 2 cups plain fat-free Greek yogurt; 1/4 cup fresh lime juice; Grilled bread, for serving

Servings: persons

1 tablespoon ground allspice
1 tablespoon onion powder
1 teaspoon freshly ground nutmeg
1 teaspoon dried powdered ginger
1 teaspoon garlic powder
1/2 teaspoon cayenne or ground dried habanero
1 1/2 tablespoons dried thyme
Kosher salt
Freshly ground pepper
1 3/4 cups extra-virgin olive oil
3 large portobello mushrooms gills scraped out with a spoon, mushrooms thickly sliced
1 pound oyster mushrooms, thickly sliced
1/2 pound shiitake mushrooms, stemmed
1 fennel bulb, sliced 1/4 inch thick through the core
2 red bell peppers, quartered
1 1/2 pounds thin eggplant, sliced 1/2 inch thick
1 pound medium asparagus
8 whole scallions, plus 1/2 cup minced scallions
1 large sweet onion, sliced 1/2 inch thick
2 cups plain fat-free Greek yogurt
1/4 cup fresh lime juice
Grilled bread, for serving

1
Mix the spices, herbs and 1 tablespoon each of salt and pepper with 1 1/2 cups of the oil.
2
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.
3
Brush the onion slabs with the remaining seasoned oil.
4
Light a grill and oil the grate.
5
Working in batches, grill the vegetables over moderately high heat, turning, until tender and charred, 10 minutes per batch.
6
Arrange the vegetables on a platter and keep warm.
7
In a small bowl, whisk the yogurt with the minced scallions, lime juice and remaining 1/4 cup of oil.
8
Serve the vegetables with the yogurt sauce and grilled bread.

1204

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 tablespoon ground allspice, 1 tablespoon onion powder, 1 teaspoon freshly ground nutmeg, 1 teaspoon dried powdered ginger, and more.

Yes, Spicy Jerk Vegetables with Yogurt-Scallion Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Jerk Vegetables with Yogurt-Scallion Sauce

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