Jamaican Jerk Spiced Vegetables

Name: Jamaican Jerk Spiced Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons allspice; 1 tablespoon thyme; 1 teaspoon cinnamon; 1 tablespoon brown sugar; 1 Scotch bonnet pepper, finely chopped; 4 cloves garlic, minced; 1 inch fresh ginger, grated; 1 tablespoon soy sauce; 2 tablespoons olive oil; Juice of 1 lime; 2 bell peppers (red and green), sliced; 1 large onion, sliced; 2 zucchinis, sliced; 1 cup corn (fresh or frozen); 1 cup cherry tomatoes, halved

Highlighted under: Fusion Collection

I absolutely love cooking Jamaican Jerk Spiced Vegetables because it brings together a medley of flavors that transport me straight to the tropics. The harmony of spices, combined with the fresh crunch of seasonal vegetables, creates a dish that’s vibrant and exciting. I often make this as a side for summer barbecues or even as a hearty main dish. Not only is it packed with flavor, but it's also incredibly easy to whip up, making it a go-to favorite in my kitchen.

Created by

Zinnia Fairweather

Last updated on 2026-01-11T18:18:36.825Z

When I first tasted Jamaican Jerk Spiced Vegetables at a local festival, I was completely blown away. The mix of herbs and spices combined with the freshness of the vegetables made each bite an explosive experience. I knew I had to recreate it, and after a few trials, I've mastered a recipe that honors that initial experience. One tip I discovered is to marinate the vegetables longer—ideally overnight—for deeper flavor penetration.

The combination of allspice, thyme, and Scotch bonnet peppers is key to achieving that authentic jerk profile. I make sure to roast the vegetables until they're slightly charred because this adds an incredible layer of flavor that can't be beaten. Trust me, your taste buds will thank you!

        Why You'll Love This Recipe
        Exciting blend of spicy and sweet flavors
Perfectly cooked vegetables that retain their crunch
Versatile dish that pairs well with any protein

      

Understanding Jerk Marinade

The jerk marinade is the heart of this recipe, and its complexity is what makes the vegetables truly sing. Allspice, the dominant spice, adds warmth and depth, while the Scotch bonnet pepper introduces a robust heat that is quintessential to Jamaican cuisine. For those who prefer less spice, you can substitute the Scotch bonnet with a milder pepper, like a jalapeño, but the flavor profile will shift. Don't skip the brown sugar; it caramelizes during roasting, balancing the spices and adding a subtle sweetness that complements the natural flavors of the vegetables.

As you prepare the marinade, pay attention to the freshness of your ingredients. Fresh ginger and garlic add pungency and depth that powdered alternatives can't match. When mixing the marinade, ensure the olive oil is incorporated thoroughly—this helps the marinade adhere better to the veggies, enhancing their flavor during roasting. I recommend letting the vegetables marinate overnight; the longer the marination, the more pronounced the jerk flavors will be, allowing for a tantalizing warmth that delights the palate.

Cooking Techniques for Perfect Roasting

When roasting the vegetables, the arrangement on the baking sheet matters. Spread them out in a single layer; overcrowding can lead to steaming rather than roasting, resulting in soggy rather than crisp vegetables. I recommend using parchment paper for easy cleanup and to prevent sticking. As the vegetables roast, check for visual cues; they should become tender with golden edges and slight char marks, bringing out their natural sweetness and smoky flavor. Use a spatula to stir them halfway through cooking to ensure even roasting.

Roasting time can vary based on your oven and the size of your vegetable cuts. Aim for about 25 minutes at 400°F (200°C) but start checking around the 20-minute mark. If you prefer a bit more char, leave them in for another 5 minutes, but stay vigilant to prevent burning. Remember, you can always adjust the roasting time based on personal preference: a shorter time will yield crisper vegetables, while a longer time will give you a more deeply flavored dish.

Ingredients

For the Jerk Marinade

2 tablespoons allspice
1 tablespoon thyme
1 teaspoon cinnamon
1 tablespoon brown sugar
1 Scotch bonnet pepper, finely chopped
4 cloves garlic, minced
1 inch fresh ginger, grated
1 tablespoon soy sauce
2 tablespoons olive oil
Juice of 1 lime

For the Vegetables

2 bell peppers (red and green), sliced
1 large onion, sliced
2 zucchinis, sliced
1 cup corn (fresh or frozen)
1 cup cherry tomatoes, halved

Preparation

Steps

Prepare the Marinade

In a bowl, mix together allspice, thyme, cinnamon, brown sugar, Scotch bonnet pepper, minced garlic, grated ginger, soy sauce, olive oil, and lime juice until well combined.

Marinate the Vegetables

In a large bowl, toss the sliced bell peppers, onion, zucchinis, corn, and cherry tomatoes with the jerk marinade. Ensure all the vegetables are coated well. Cover and let them marinate for at least 30 minutes or overnight for better flavor.

Preheat the Oven

Preheat your oven to 400°F (200°C).

Roast the Vegetables

Spread the marinated vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 25 minutes, or until tender and slightly charred, stirring halfway through.

Serve

Remove from the oven and serve warm as a side dish or over rice for a complete meal.

Enjoy!

Pro Tips

For added depth of flavor, try using a mix of seasonal vegetables. Feel free to adjust the spicy heat by varying the amount of Scotch bonnet pepper.

Storage and Make-Ahead Tips

These Jamaican Jerk Spiced Vegetables can be made ahead of time, making them perfect for meal prep. Once roasted, store them in an airtight container in the refrigerator for up to three days. To reheat, simply place them on a baking sheet in a preheated oven at 350°F (180°C) for about 10-15 minutes until warmed through. This method helps retain their texture better than microwaving, which can make them mushy.

If you have leftover jerk marinade, consider using it to flavor other proteins, such as chicken or tofu. Marinating these proteins in the leftover mix will infuse them with the same bold flavors that make these vegetables pop. It's a great way to minimize waste while expanding your meal options.

Serving Suggestions

These vibrant jerk spiced vegetables shine on their own, but they can also be served over a bed of rice or quinoa for a heartier meal. The grains absorb any residual marinade, enhancing the dish with additional flavor. A drizzle of lime juice right before serving brightens the flavors further and adds a fresh pop that contrasts beautifully with the roasted notes.

For a complete Caribbean-inspired experience, serve these vegetables alongside jerk chicken or fish. They can also be used in a grilled vegetable salad topped with feta cheese or served cold as a refreshing side dish for summer gatherings. Don't hesitate to experiment with your serving ideas while incorporating different grains or adding a protein of your choice.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, you can use frozen vegetables; just ensure they are fully thawed and drained before marinating.

→ How spicy is this dish?

The spice level mainly depends on the amount of Scotch bonnet pepper used. You can adjust it to your liking.

→ Can I make this dish ahead of time?

Absolutely! Marinate the vegetables a day in advance for deeper flavors and roast them just before serving.

→ What can I serve with Jamaican Jerk Spiced Vegetables?

These vegetables pair beautifully with grilled meats, rice and beans, or can be enjoyed on their own in a wrap.