It's time to break out the grill pan or fire up the grill! Grilled veggies are great as a main, a side or as a snack. This recipes calls to marinate the veggies, I leave mine to sit over night for maximum flavor. From our kitchen to yours, enjoy!
2 Tbsp lime juice
1/4 cup tamari or soy sauce
2 Tbs maple syrup
1/4 tsp allspice
1 Tbsp fresh thyme leaves
4 cloves garlic, minced
1 Tbsp fresh grated ginger
1 scotch bonnet pepper, minced, seeds removed for less heat
1/2 cup Jammin Jerk Smoky Barbecue Sauce
1 large red onion, sliced about 1/2 inch thick
2 zucchini, sliced into 1/2 inch rounds
1 large red bell pepper, seeded and cut into wedges
8 oz. whole mushrooms
In a small mixing bowl, combine the first 9 ingredients. Spread all the veggies out in a baking dish. Pour the sauce over the veggies and let marinate in the refrigerator a few hours to over night.
Preheat a grill or grill pan to medium-high heat. Working in batches as necessary, grill vegetables until tender and lightly charred on each side, about 4-5 minutes per side. As the veggies are grilling, baste each side with the leftover sauce from marinating.