Jamaican Jerk Spiced Vegetables

Name: Jamaican Jerk Spiced Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 bell peppers (red and green), sliced; 1 zucchini, sliced; 2 carrots, sliced; 1 red onion, sliced; 2 tablespoons Jamaican jerk seasoning; 2 tablespoons olive oil; 1 tablespoon soy sauce; 1 tablespoon lime juice; 1 small scotch bonnet pepper, finely chopped (optional); Salt and pepper to taste

Highlighted under: Local Inspiration

I absolutely love Jamaican jerk spices, and using them to elevate simple vegetables has become one of my go-to methods in the kitchen. The complexity of the jerk seasoning adds a burst of flavor that transforms everyday veggies into an exciting dish. This recipe brings together bell peppers, zucchini, and carrots, all of which soak up the incredible spices. Whether you're grilling or roasting, the result is a colorful, flavorful platter that pairs beautifully with rice or can stand alone. Trust me, your taste buds will thank you!

Created by

Olwen Bradford

Last updated on 2026-01-11T21:29:34.721Z

Creating Jamaican Jerk Spiced Vegetables was a delightful adventure that took me straight to the vibrant streets of Jamaica. I experimented with various vegetable combinations, and I found that bell peppers and zucchini complement each other perfectly. The key to maximizing flavor lies in marinating the vegetables for at least an hour, which allows the spices to penetrate deeply and create that signature jerk taste.

While cooking, I discovered that high heat is crucial for getting those lovely char marks, enhancing the dish's visual appeal and adding a smoky flavor. I often pair these vegetables with coconut rice to balance the heat from the spices. Don't hesitate to adjust the spice level by varying the amount of scotch bonnet pepper in the marinade!

Why You'll Love This Recipe
Vibrant and colorful dish that excites the senses
Perfect blend of spicy and smoky flavors
Great side for barbecues or summer gatherings

Unlocking the Flavors of Jerk Seasoning

Jamaican jerk seasoning is a harmonious blend of spices that defines this dish. The combination typically includes allspice, thyme, ginger, and a hint of cinnamon. These spices not only enhance the flavor of the vegetables but also provide a wonderful aroma while cooking. When using jerk seasoning, the key is to allow time for the flavors to infuse—opt for marinating the vegetables for at least 30 minutes but for optimal flavor, aim for several hours if possible. This waiting period is crucial for the spices to penetrate deeply, making each bite bursting with flavor.

If you’re unfamiliar with scotch bonnet peppers, they’re an essential part of traditional jerk seasoning, providing heat and a unique fruity flavor. If you prefer a milder result, consider omitting it or using only half a pepper. If you find the heat too intense, adding a little honey or brown sugar during marination can help balance it out. This versatility allows customization based on your taste preference while staying true to the essence of Jamaican cuisine.

Perfecting Your Cooking Method

Grilling the vegetables not only adds a lovely char but also elevates the smoky essence of the jerk spices. Preheating your grill to high heat ensures that the vegetables are seared quickly, locking in moisture and flavor. Aim for grill marks and tender texture in about 15-20 minutes, depending on your grill’s intensity. For oven roasting, set it to 425°F (220°C) and keep an eye on them, stirring occasionally for even cooking and browning—for about the same timing.

A great tip to prevent sticking and to enhance charred flavor is to lightly oil the grill grates before placing the veggies on. Using a grilling basket can help if the slices are small enough to fall through the grates. Just be sure to keep an eye on them and adjust timing as needed based on how quickly they are cooking.

Serving and Storage Suggestions

Once your vibrant jerk-spiced vegetables are ready, serving them warm is crucial for maintaining their texture and flavor. They pair exceptionally well with coconut rice, creating a lovely contrast with the spiciness of the dish. For added zest, I like to drizzle a bit of extra lime juice over the top just before serving—a simple tip that brightens the entire platter.

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheating is best done in a skillet over medium heat to retain their moisture and texture rather than in the microwave, which can make them soggy. If desired, these can also be added to salads or wraps for a quick and flavorful meal the next day, showing just how versatile this dish is!

Ingredients

Gather these fresh ingredients for a flavorful experience:

Vegetables

2 bell peppers (red and green), sliced
1 zucchini, sliced
2 carrots, sliced
1 red onion, sliced

Jerk Marinade

2 tablespoons Jamaican jerk seasoning
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon lime juice
1 small scotch bonnet pepper, finely chopped (optional)
Salt and pepper to taste

Enjoy your colorful and bold Jamaican Jerk Spiced Vegetables!

Instructions

Follow these simple steps to create your dish:

Prepare the Marinade

In a bowl, combine the jerk seasoning, olive oil, soy sauce, lime juice, and scotch bonnet pepper. Mix well.

Marinate the Vegetables

Add the sliced vegetables to the marinade. Toss to ensure they are well coated and let them marinate for at least 30 minutes.

Cook the Vegetables

Preheat your grill or oven to high heat. Grill or roast the marinated vegetables for 15-20 minutes, turning occasionally until they are charred and tender.

Serve

Remove from heat and let them cool slightly. Serve warm as a side dish or over rice.

Indulge in the rich flavors of Jamaica with this vibrant dish!

Pro Tips

Feel free to customize the vegetables according to your preference. Other great options include eggplant, corn, or even pineapple for a sweet twist.

Ingredient Substitutions

While bell peppers, zucchini, and carrots are traditional choices, feel free to experiment with other vegetables. Asparagus, eggplant, or sweet corn work wonderfully with jerk spices. Just keep in mind the cooking times, as firmer veggies like carrots will take longer to soften than softer options like zucchini. Adjust the marinating time accordingly to fit each vegetable's needs.

For a gluten-free option, ensure your soy sauce is gluten-free or substitute tamari. If you don’t have jerk seasoning on hand, a homemade blend using spices like paprika, cayenne, and thyme can mimic the flavor profile, although it won’t be exactly the same. Creating your spice mix allows for creativity while sticking closely to the essence of the dish.

Make-Ahead Tips

If you're planning to serve this dish at a gathering, consider preparing the marinade ahead of time—up to 24 hours in advance. Just ensure the vegetables are added to the marinade no later than 30 minutes before cooking for the best flavor absorption. When time is short, marinating the vegetables overnight can intensify the flavors significantly; just be cautious if using the scotch bonnet, as it may impart a stronger heat.

For long-term storage, you can also freeze the marinated vegetables before cooking. Place them into a freezer-safe bag and remove excess air. When ready to use, thaw in the refrigerator overnight and cook as per your original plan. This preparation method is especially great for busy weeknight dinners.

Questions About Recipes

→ Can I use other vegetables?

Yes, you can use any sturdy vegetables like asparagus, cauliflower, or mushrooms.

→ How spicy is the dish?

The spiciness mainly depends on the amount of scotch bonnet pepper you use; feel free to omit it for a milder flavor.

→ Can I make this dish ahead of time?

Absolutely! You can marinate the vegetables a day in advance and cook them just before serving.

→ Is this dish vegan?

Yes, all the ingredients are plant-based, making it a great option for vegans and vegetarians.