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
