Jerk Grilled Veggies

Jerk Grilled Veggies

Jerk Grilled Veggies

Veggies are always a healthy option for meals and while some of us are better at eating veggies than other, finding new methods to make vegetables tasty and the star of your meal can be challenging. Look no further - jerk your vegetables! Jamaican Jerk Seasoning is the perfect way to bring a Caribbean warmth and flair to your veggies that;s very complimentary to their natural flavor. Sourcing ingredients for that authentic jerk seasoning can be challenging, but with our Jamaican Jerk Spice, which is freshly milled and grinded in Fort Collins, our Applewood Smoked Sea Salt and our Blood Orange Fused Olive Oil, you're veggies will be coated in the taste of the Caribbean!


  • 4 Tablespoons of Grind Spice Co Jamaican Jerk Spice
  • ½ Tablespoon Grind Spice Co Applewood Smoked Sea 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 Blood Orange Fused Olive Oil



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.

Sprinkle Jamaican Jerk Spice and Applewood Smoked Sea 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.

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.

Let them cool slightly and then slice into smaller pieces for serving.

Serve over rice, salad, or by themselves!