These Jerk Grilled Veggies bring bold Caribbean-inspired flavor to the grill. As the vegetables cook, their natural sweetness intensifies, creating the perfect contrast to the warm spices and subtle heat of Jamaican Jerk Seasoning. Bell peppers become smoky and slightly sweet, onions soften and caramelize, and mushrooms develop a rich, savory depth that absorbs the seasoning beautifully. The result is a colorful side dish packed with layers of smoky, sweet, savory, and gently spicy flavors. Every bite delivers a balance of charred grill notes and vibrant vegetable freshness, making these veggies just as satisfying on their own as they are alongside grilled chicken, seafood, or barbecue favorites. It's the kind of recipe that turns a simple vegetable side dish into one of the most memorable items on the table.

I N G R E D I E N T S :

• 4 Tablespoons of Jamaican Jerk Spice
• ½ Tablespoon salt
• 1 medium eggplant, sliced lengthwise
• 2 medium zucchini, sliced lengthwise
• 2 Portobello mushrooms, steams removed
• 2 red bell peppers, cored and sliced in half
• 1lb asparagus, tough ends snapped off
• 3-4 Tablespoons Rocky Mountain Olive Oil Whole Fruit Orange Fused Olive Oil 

I N S T R U C T I O N S :

1. Wash and prepare the veggies and place in a large mixing bowl. Drizzle the Blood Orange Olive Oil on the veggies and toss to coat.
2. Sprinkle Jamaican Jerk Spice and salt over the veggies and gently toss and rub the spice and salt into them. Let sit for a minimum of 30 minutes, up to 4 hours in the marinade.
3. Preheat grill to medium-high heat. Once grill is preheated, grill the veggies until tender and lightly charred on each side, about 8-10 minutes total.
4. Let them cool slightly and then slice into smaller pieces for serving.
5. Serve over rice, salad, or by themselves!

N U T R I T I O N A L   I N F O :

Estimated per serving: 190 calories • 4g protein • 18g carbs • 12g fat • 220mg sodium

Estimated values may vary based on vegetable mix, marinade absorption, and ingredient brands.