Friday, August 31, 2012
Caribbean Jerk Grilled Veggies
The photo here was taken on my recent camping vacation and served with a side of grilled chicken breast using the same Caribbean jerk sauce.
Just spread out a large sheet of aluminum foil and throw on an assortment of vegetables. I used new potatoes, mini carrots and mushrooms. Sprinkle with salt (or my favorite, Lawry's Season Salt) and add Caribbean Jerk marinade.
Wrap the foil around the veggies into a pouch and grill for about 20-25 minutes or until the veggies are tender.
Of course, this method of grilling vegetables can be used in an endless array of recipes. Just mix up the veggie combo and choose various flavors of marinade.
Maybe pair baby zucchini and summer squash with lemon pepper marinade and serve with grilled fish. Or a more hearty mix of mushrooms and onions in a red wine and serve alongside steak. The possibilities are endless and exciting!