Lunch: Spicy Jerk Vegetables with Yogurt-Scallion Sauce

Recipe by Grace Parisi Spicy, fresh, and satisfying, these make a spectacular vegetarian main course.

This recipe includes fertility superfoods such as:

Asparagus

Health and fertility benefits of Spicy Jerk Vegetables with Yogurt-Scallion Sauce

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Ingredients

1 tbsp. ground allspice
1 tbsp. onion powder
1 tsp. freshly ground nutmeg
1 tsp. dried powdered ginger
1 tsp. garlic powder
1/2 tsp. cayenne or ground dried habanero
1 1/2 tbsp. dried thyme
kosher salt
Freshly ground pepper
1 3/4 c. extra-virgin olive oil
3 large portobello mushrooms
1 lb. oyster mushrooms
1/2 lb. shiitake mushrooms
1 fennel bulb
2 red bell peppers
1 1/2 lb. eggplant
1 lb. asparagus
8 whole scallions
1/2 c. minced scallions
1 large sweet onion
2 c. plain fat-free Greek yogurt
1/4 c. freshly squeezed lime juice
Grilled bread

Instructions

Mix the spices, herbs, and 1 tablespoon each of salt and pepper with 1 1/2 cups of the oil. In a very large bowl, combine the mushrooms, fennel, red peppers, eggplant, asparagus, and whole scallions and gently toss with most of the seasoned oil. Brush the onion slabs with the remaining seasoned oil.
Light a grill and oil the grate. Working in batches, grill the vegetables over moderately high heat, turning, until tender and charred, 10 minutes per batch. Arrange the vegetables on a platter and keep warm.
In a small bowl, whisk the yogurt with the minced scallions, lime juice, and remaining 1/4 cup of oil. Serve the vegetables with the yogurt sauce and grilled bread. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

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