Jamaican Jerk Grilled Veggies
1 TBSP C&C Jamaican Jerk Seasoning
1 medium eggplant sliced lengthwise
2 medium zucchini sliced lengthwise
2 portabello mushrooms stems removed
2 red bell peppers cored and sliced in half
1 pound of thin asparagus tough ends snapped off, or yellow beans
2 TBSP olive oil
2 cups plain nonfat Greek yogurt
1/4 cup fresh lime juice + zest of 1 lime or 3 drops Young Living Lime+ Essential Oil
1/4 cup minced scallions
Fresh thyme for garnish
Place vegetables in a very large mixing bowl and drizzle with olive oil. Toss gently to coat with oil.
Sprinkle C&C Jamaican Jerk Seasoning over vegetables and gently toss and rub spice mix into vegetables. Let coated vegetables sit for 10-15 minutes.
Preheat a grill pan to medium-high heat. Working in batches as necessary, grill vegetables until tender and lightly charred on each side, about 8-10 minutes per batch.
Let vegetables cool slightly, and then slice into serving pieces. Sprinkle with fresh thyme leaves.
For yogurt sauce, mix together Greek yogurt, lime juice, zest or essential oil and scallions. Season with a pinch of salt if desired.
Serve veggies with yogurt sauce, and basmati rice if desired.