Jamaican Jerk Vegetables (WFPBNO)

The weather has been so nice the last week or two. Warm during the day but nice enough we have turned the air conditioning off a couple of times. I made a run to the local produce stand last week bought some really nice bells and zucchini. I decided to fire up the grill and use my grill basket to cook these. A homemade jerk seasoning was perfect. Be sure you prep all of your veggies while the grill preheats and get a pot of rice on to serve along side these delicious vegetables.

Seasoning:

• 1 teaspoon dried thyme
• 1 teaspoon coconut sugar
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground allspice
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground black pepper

Mix all the above ingredients in a small bowl until evenly distributed. Set aside.

Produce:

• 1 large red onion, cut into 1-1/2 inch pieces
• 1 yellow bell pepper, cut into 1-1/2 inch pieces
• 1 orange bell pepper, cut into 1-1/2 inch pieces
• 1 medium zucchini, cut in half length wise and sliced into 3/4 inch chunks
• 8 ounces baby bella mushrooms, cut in half if they are large
• 12 ounces cherry tomatoes
• Braggs liquid aminos, to spritz on veggies

Add veggies to a large bowl.

Spritz with liquid aminos so that the spices stick.

Add spices and give it all a good toss.

Preheat the grill basket.

Add all the veggies and close the lid. 

Cook about 10 minutes, give it a good toss. Cook until veggies are slightly tender, but not mushy or soft.

Serve over rice. I added a splash of spicy pineapple salsa and bbq sauce to the veggies.

Leftovers reheat well, but fresh off the grill is the best!!!

Enjoy!