Jamaican Jerk Grilled Vegetables (Meatless Monday)

This week’s Meatless Monday post comes from Craving Something Healthy and it is a perfect recipe for the upcoming Labor Day weekend!

Ingredients (12 servings):

Jerk Seasoning

  • 1 Tablespoon ground allspice
  • 1 Tablespoon onion powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 Tablespoon dried thyme
  • 1/2 Tablespoon kosher salt
  • 1/2 Tablespoon fresh ground pepper


  • 1 medium eggplant, sliced lengthwise
  • 2 medium zucchini, sliced lengthwise
  • 2 portabello mushrooms, stems removed
  • 2 red bell peppers, cored and sliced in half
  • 1 pound of thin asparagus, tough ends snapped off
  • 2-3 Tablespoons olive oil

Yogurt Sauce

  • 2 cups plain nonfat Greek yogurt
  • 1/4 cup fresh lime juice + zest of 1 lime
  • 1/2 cup minced scallions


  1. For the spice blend, mix all spices, salt and pepper together in a small bowl.
  2. Wash and prepare vegetables as directed. Place vegetables in a very large mixing bowl and drizzle with olive oil. Toss gently to coat with oil.
  3. Sprinkle spice mix over vegetables and gently toss and rub spice mix into vegetables. Let coated vegetables sit for 10-15 minutes.
  4. Preheat a grill to medium-high heat.
  5. Working in batches as necessary, grill vegetables until tender and lightly charred on each side, about 8-10 minutes per batch.
  6. Let vegetables cool slightly, and then slice into serving pieces.
  7. For yogurt sauce, mix together Greek yogurt, lime juice, zest and scallions. Season with a pinch of salt if desired.
  8. Serve with yogurt sauce, and brown basmati rice if desired.
  9. Enjoy!