Jamaican Jerk Grilled Vegetables With Ranch Dipping Sauce


3 portobello mushrooms, large

1 lb oyster mushrooms, thickly sliced

1/2 lb shiitake mushrooms, stemmed

1 fennel bulb, sliced 1/4-inch-thick through the core

2 red bell peppers, quartered

1 1/2 lb eggplant, sliced 1/2 inch thick

1 lb asparagus, medium sized

8 whole scallions

1 large sweet onion, sliced 1/2 inch thick

3 yellow peppers, quartered

3 cups Sweet Baby Ray’s Jamaican Jerk Wing Sauce

2 cups Ken’s Buttermilk Ranch Dressing & Dip


1. Scrape gills of mushroom out with a spoon and cut into thick slices.

2. In a large bowl, combine the mushrooms, fennel, peppers, eggplant, asparagus, whole scallions and onions and toss with the jerk sauce.

3. On a clean, hot seasoned grill, grill the vegetables over moderately high heat, turning, until tender and charred.

4. Arrange the vegetables on a platter and serve with the ranch dressing.