Jerk Vegetables

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* Exported from MasterCook *

 

Jerk Vegetables

 

Recipe By :The Vegetarian Grill, Andrea Chesman, pg 232

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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JERK PASTE:

4 scallions -- chopped

2 cloves garlic

1 Scotch Bonnet pepper -- seeded

3 tablespoons canola oil

2 tablespoons sugar

1 tablespoon soy sauce

1 tablespoon dried thyme

1 tablespoon ground allspice

VEGETABLES:

1 1/2 pounds potatoes -- cut into wedges

4 ears corn

1 onion -- cut into wedges

12 cherry tomatoes -- halved

1 medium zucchini -- cut into quarters or eighths & sliced into

4 " spears

lime wedges

 

To make the Jerk Paste, combine the scallions, garlic, chile, canola oil, sugar,

soy sauce, thyme, and allspice in a food processor and process until you have a

paste.

 

Steam the potatoes over boiling water until just tender, about 12 minutes.

Drain well.

 

Prepare a medium-hot fire in the grill. A vegetable grill rack is optional but

recommended.

 

Peel back the husks from the corn cobs and remove the silks. Brush the jerk

paste onto the ears. Bring the husks back over the cobs and secure with kitchen

twine. Skewer the onion and cherry tomatoes and brush with the paste. Toss the

zucchini and potatoes with the remaining paste.

 

Grill the vegetables, turning occasionally, until tender and well-browned, 15 to

25 minutes for the corn, 10 to 15 minutes for the onion, and about 5 minutes for

the tomatoes, zucchini, and potatoes. Remove the vegetables as they are done

and keep them warm.

 

Arrange vegetables on a large platter, garnish with lime wedges, and serve.

 

 

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Per Serving (excluding unknown items): 375 Calories; 12g Fat (26.8% calories

from fat); 9g Protein; 65g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

293mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Vegetable; 2 Fat; 1/2 Other

Carbohydrates.

 

Serving Ideas : Grilled pineapple & French bread

 

NOTES : You can make a milder paste by using a different chile, such as aji

dulce, a small sweet mild chile that contributes some of the fruity notes of the

Scotch bonnet without much heat at all.

 

The potatoes are steamed before grilling as it is difficult to grill the

potatoes without charring when there is sugar in the marinade.

Nutr. Assoc. : 0 0 0 735 0 0 0 0 0 0 0 0 0 0 0 0