Side Dish
Jerk Vegetables (Mixed Vegetables with Jerk Seasoning)
About this dish
Take your vegetables on a trip to the Caribbean with this jerk-spiced medley. Jamaican jerk seasoning, typically used on meats, works beautifully on eggplant, bell peppers, and zucchini, bringing a smoky, spicy heat that's balanced by a tangy-sweet finish.
Serve as a side or over rice for a satisfying plant-based meal.
Ingredients
UK and US measurements are both included for every recipe.
Jerk seasoning
spice3 tablespoons
Olive oil
fat3 tablespoons
Apple cider vinegar
liquid2 tablespoons
Soy sauce or tamari
seasoning1 tablespoon
Maple syrup or agave
other1 tablespoon
Fresh thyme leaves
herb1 teaspoon
Eggplant, cut into 1-inch cubes
vegetable1 medium (about 300g)
Imperial measurement: 1 medium
Zucchini, cut into 1-inch cubes
vegetable2 medium (about 250g)
Imperial measurement: 2 medium
Bell pepper (any color), cut into 1-inch pieces
vegetable1 large
Red onion, cut into wedges
vegetable1 large
Garlic cloves, minced
vegetable3 cloves
Salt
seasoning½ teaspoon
Lime wedges, for serving
fruit1 lime
Method
Preheat oven and prepare marinade
5 minsPreheat your oven to 425°F (220°C). In a large bowl, whisk together the jerk seasoning, olive oil, apple cider vinegar, soy sauce, maple syrup, thyme (if using), and minced garlic.
Toss vegetables with marinade
5 minsAdd the eggplant, zucchini, bell pepper, red onion, and salt to the bowl. Toss well until all pieces are evenly coated with the marinade.
Spread on baking sheet
2 minsSpread the vegetables in a single layer on a large baking sheet. Avoid overcrowding; use two sheets if necessary to ensure even roasting.
Roast the vegetables
25 minsRoast for 20–25 minutes, stirring halfway through, or until the vegetables are tender and lightly charred at the edges.
Serve
2 minsRemove from the oven, transfer to a serving dish, and serve hot with lime wedges on the side.
Equipment
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Nutrition facts
Tips
- To make your own jerk seasoning, combine 1 tablespoon allspice, 1 tablespoon dried thyme, 1 teaspoon cayenne, 1 teaspoon smoked paprika, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon cloves.
- If you prefer extra smokiness, add a pinch of smoked paprika to the marinade.
- For best results, cut vegetables into uniform sizes so they cook evenly.
Serving suggestions
- Serve over coconut rice, with grilled plantains, or as a side to jerk tofu or tempeh.
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Recipe by
Andre Sinclair
Specialises in Jamaican cuisineAndre is a jerk pitmaster who doesn't believe in recipes. 'Feel the heat, man', he says.
Describe yourself in three words: Chill, philosophical, speaks in riddles.