We finally branched out from our standard veggie burger and grilled vegetable routine.
A delicious routine but still a new routine.
Except, I still grilled some vegetables. They were on a skewer, though.. which makes it somewhat different, right? In this case, they were smothered in a jerk-inspired (but not too spicy) spice rub. I also slathered it on top of some extra-firm tofu.
I used sweet red peppers and a sweet plantain which contrasted with the spice rub incredibly well along with some zucchini, because zucchini grills so very well. In fact, I dare say the plantain was the highlight of the meal. I picked a very black plantain and figured I had nothing to lose, as I wasn’t sure how it would grill, but it was wonderfully sweet and smoky. The only problem? I cut the pieces a bit too small and they were more fragile than the other vegetables. I think Rob lost a few while grilling. I suspect fresh pineapple would be a fabulous substitute for the plantain.
I served this to guests and they raved about it. I hope you like it, too.
Enjoy!
Other Jamaican Jerk inspired recipes shared previously:
Caribbean Soy Curled Sloppy Joes with Creamed Spinach
Jamaican jerk and plantain soup
I am sharing this with Meat Free Mondays, No Waste Challenge and Vegetable Palette for reds.
