Jamaican Jerk Eggplant and Zucchini Recipe

5 from 1 vote

Jamaican-jerk flavor isn't just for meat dishes - this zucchini and eggplant recipe adds some heat to a vegetarian's plate as well.

Course Main Course

Cuisine Jamaican

Keyword eggplant, jamaican, jerk, zucchini

Prep Time 2 20

Cook Time 15

Total Time 2 35

Servings people

Calories 116kcal

Cost 10

In a bowl, whisk together the garlic, coriander, allspice, thyme, cinnamon, ginger, lime juice, coconut aminos, habanero pepper, and green onions; season to taste with salt and pepper.
3 green onions, 4 garlic cloves, ½ tbsp. ground coriander, ½ tsp. ground allspice, 1 tbsp. fresh thyme, 1 tsp. ground cinnamon, 1 tbsp. fresh ginger, 3 tbsp. fresh lime juice, ¼ cup coconut aminos, 1 serrano or habanero pepper, Sea salt and freshly ground black pepper
Brush the eggplant and zucchini with the mixture and place everything in a marinating container.
2 eggplants, 2 zucchinis
Marinate for 2 to 4 hours in the refrigerator.
Preheat grill to medium heat.
Grill the vegetables for 3 to 4 minutes per side, brushing with the remaining jerk seasoning.