Jerk Vegetables
Source: The Vegetarian Grill, Andrea Chesman
Servings: 4

JERK PASTE:
4 scallions -- chopped
2 cloves garlic
1 Scotch bonnet pepper* -- seeded
3 tablespoons canola oil
2 tablespoons sugar
1 tablespoon soy sauce
1 tablespoon dried thyme
1 tablespoon ground allspice

VEGETABLES:
1 1/2 pounds potatoes -- cut into wedges
4 ears corn
1 onion -- cut into wedges
12 cherry tomatoes -- halved
1 medium zucchini cut into quarters or eighths & sliced -- into
4-inch spears
lime wedges

To make the Jerk Paste, combine the scallions, garlic, chile, canola oil, sugar, soy sauce, thyme, and allspice in a food processor and process until you have a paste.

Steam the potatoes over boiling water until just tender, about 12 minutes. Drain well.

Prepare a medium-hot fire in the grill. A vegetable grill rack is optional but recommended.

Peel back the husks from the corn cobs and remove the silks. Brush the jerk paste onto the ears. Bring the husks back over the cobs and secure with kitchen twine. Skewer the onion and cherry tomatoes and brush with the paste. Toss the zucchini and potatoes with the remaining paste.

Grill the vegetables, turning occasionally, until tender and well-browned, 15 to 25 minutes for the corn, 10 to 15 minutes for the onion, and about 5 minutes for the tomatoes, zucchini, and potatoes. Remove the vegetables as they are done and keep them warm.

Arrange vegetables on a large platter, garnish with lime wedges, and serve.

Serving Ideas : Grilled pineapple & French bread

NOTES : You can make a milder paste by using a different chile, such as aji dulce, a small sweet mild chile that contributes some of the fruity notes of the Scotch bonnet without much heat at all.

The potatoes are steamed before grilling as it is difficult to grill the potatoes without charring when there is sugar in the marinade.