Grilled Jerk Vegetable Skewers

Grilled Jerk Vegetable Skewers

20 mins
1 hrs 30 min

Jerk seasoning, a staple of Jamaican cuisine, is brought to life to perfection in this special Planted recipe from plant-based chef @EatwithChrissy. Start by creating your own tangy, brown sugar-based BBQ sauce and glaze it over vegetable skewers topped with an avalanche of peppers and spices on the grill.

Interested in exploring plant-based flavors? Check out our Planted series.


For the BBQ Sauce

  • 1/4 cup tomato paste
  • 1/3 cup apple cider vinegar or white vinegar
  • 1/4 cup ketchup or tomato sauce
  • 1 1/2 teaspoons liquid smoke
  • 3-4 tablespoons dark brown sugar
  • 1/2 tablespoon onion powder
  • 1 teaspoon garlic powder
  • baclk pepper to taste
  • 1 whole scotch bonnet pepper, halved and seeds removed

For the Veggies

  • skewers
  • 1 green pepper, cut into 1-inch squares
  • 1 red pepper, cut into 1-inch squares
  • 1 yellow pepper, cut into 1-inch squares
  • 1 red onion, cut into 1-inch pieces (optional)
  • 1/4 eggplant, cubed
  • 2-3 tablespoons olive oil
  • 1 tablespoon jerk marinade
  • 2 jerk seasoning
  • 1/2 teaspoon salt + pepper
  • 2 tablespoons ketchup
  • 2 sprigs thyme
  • 2 tablespoons brown sugar
  • 4 cloves garlic, diced
  • hickory wood chips (optional)


Step 1 Of 10
Light the side burner of the grill and set to medium high heat.
Combine BBQ sauce ingredients into a small saucepan. Stir until deep brown and bubbly, about 3 minutes.
Hot Tip
DO NOT rub your eyes, touch your tongue or any other sensitive body part, for at least one hour after handling a Scotch bonnet pepper. Wash hands thoroughly.
Lower heat to medium and continue to cook until sauce thickens, another 5 minutes.
Remove from heat and set aside.
In a large bowl, combine olive oil, jerk seasoning, jerk marinade, salt, a few cranks black pepper, ketchup, thyme, brown sugar and garlic. Mix well.
Add your veggies to the marinade and stir with a rubber spatula to combine, making sure all pieces are coated evenly. Cover with plastic wrap or tin foil and allow to marinate for up to one hour.
Preheat the grill to 500° F.
Hot Tip
Place wood chips onto one side of the grill— this will infuse the veggie skewers with a deep, smoky flavor.
While the grill is heating, arrange veggies on skewers, alternating vegetables while building them. Leave 3 inches at the bottom of each skewer so that you can turn the veggies on the grill.
Place skewers on the grill and baste generously with barbecue sauce between turning. Cook 3 minutes per side until nice grill marks form, about 10 minutes total.
Baste with additional BBQ sauce and serve immediately. Enjoy!
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