Spicy Jerk Vegetables with Yogurt-Scallion Sauce
© John Kernick

Spicy Jerk Vegetables with Yogurt-Scallion Sauce

  • SERVINGS: 12

Spicy, fresh and satisfying, these make a spectacular vegetarian main course.


  1. 1 tablespoon ground allspice
  2. 1 tablespoon onion powder
  3. 1 teaspoon freshly ground nutmeg
  4. 1 teaspoon dried powdered ginger
  5. 1 teaspoon garlic powder
  6. 1/2 teaspoon cayenne or ground dried habanero
  7. 1 1/2 tablespoons dried thyme
  8. Kosher salt
  9. Freshly ground pepper
  10. 1 3/4 cups extra-virgin olive oil
  11. 3 large portobello mushrooms— gills scraped out with a spoon, mushrooms thickly sliced
  12. 1 pound oyster mushrooms, thickly sliced
  13. 1/2 pound shiitake mushrooms, stemmed
  14. 1 fennel bulb, sliced 1/4 inch thick through the core
  15. 2 red bell peppers, quartered
  16. 1 1/2 pounds thin eggplant, sliced 1/2 inch thick
  17. 1 pound medium asparagus
  18. 8 whole scallions, plus 1/2 cup minced scallions
  19. 1 large sweet onion, sliced 1/2 inch thick
  20. 2 cups plain fat-free Greek yogurt
  21. 1/4 cup fresh lime juice
  22. 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. 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. Brush the onion slabs with the remaining seasoned oil.
  2. Light a grill and oil the grate. Working in batches, grill the vegetables over moderately high heat, turning, until tender and charred, 10 minutes per batch. Arrange the vegetables on a platter and keep warm.
  3. In a small bowl, whisk the yogurt with the minced scallions, lime juice and remaining 1/4 cup of oil. Serve the vegetables with the yogurt sauce and grilled bread.

Suggested Pairing

Robustly fruity rosé, like a Malbec-based one made from Argentina.