Ingredients
Jerk Seasoning
- 1 Tablespoon of Onion Powder
- 1 Tablespoon of Ground Allspice
- 1 Teaspoon of Five-Spice Powder
- 1 Teaspoon of Ground Ginger
- 1 Teaspoon of Ground Nutmeg
- 1/2 Teaspoon of Garlic Powder
- 1/2 Teaspoon of Cayenne Pepper
- 1 Tablespoon of Dried Thyme
- Salt and Pepper, to taste
Vegetables
- 1 Zucchini, thickly sliced
- 1 Yellow Zucchini Squash, thickly sliced
- 1 Bunch of Asparagus, tough ends removed
- 1 Cup of Sliced Mushrooms
- 1 Red Bell Pepper, sliced
- 1 Orange Bell Pepper, sliced
- 2 Tablespoons of Olive Oil
Steps
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In a small bowl, mix together all spices for jerk seasoning.
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Wash, cut, and prepare vegetables as directed.
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Place vegetables in a single layer on a large cookie sheet. Drizzle with olive oil and sprinkle jerk seasoning over the vegetables, then gently toss so that the vegetables are equally coated.
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Let vegetables sit for 10 minutes.
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Heat your griddle to medium-high heat and coat with a thin layer of olive oil.
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Add vegetables to griddle and cook for 10-15 minutes or until desired doneness, turning occasionally.
