Wednesday, July 1, 2009

Jamaican Jerk Skewered Vegetables

This is an old Vegetarian Times recipe. It's one of the first things I remember serving to my non-veg friends. It was a big hit. Skewers always are. You can serve these as an appetizer or on a bed of basmati rice.

Cherry tomatoes
1 red or green pepper cut into 1 inch pieces
Button mushrooms
Broccoli florets
1 red onion cut into wedges

6 to 8 scallions (green and white parts) diced
1 red or yellow onion
1 or 2 jalapeno peppers seeded and minced
3/4 cup soy sauce
1/2 cup red wine vinegar
1/4 cup vegetable oil
1/3 cup brown sugar
2 tablespoons chopped fresh thyme leaves
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon of allspice or ground cinnamon

Thread the vegetables onto 4 skewers, alternating cherry tomato, pepper, mushroom, brocolli, and onion. Place the skewers in a casserole dish. If you don't have something big enough for your skewers place all the vegetables in a big bowl. It's just as good.

Process your marinade in a food processor to mix well. A blender would work just as well. Pour the marinade over the skewers or vegetables to coat. Refrigerate for 3 or 4 hours, marinating them periodically.

Grill the vegetables until they are cooked but not burned. This recipe can be done in the oven as well if you don't have a grill and aren't inclined to appropriate one. :)

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