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Nutrition Facts

Serving Size 1 (625g)

Recipe makes 4 servings

Calories 348
Calories from Fat 113 (32%)
Amount Per Serving %DV
Total Fat 12.6g 19%
Saturated Fat 1.8g 9%
Monounsaturated Fat 7.9g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 296mg 12%
Potassium 1632mg 46%
Total Carbohydrate 58.6g 19%
Dietary Fiber 9.8g 39%
Sugars 20.0g
Protein 11.2g 22%

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The Floozified Jerked Vegetable Sandwich!

Recipe #234333 | 1¼ hours | 25 min prep | add private note
Sharon123

By: Sharon123
Jun 12, 2007

We are not jerks (no matter what people say!)--we're just Fantabulously Friendly Foodie Floozies! We FlooZaarinas threw this together for the Island Jerk Challenge in Zaar World Tour 3! Feel free to use whichever vegetables you'd like and place on a platter or layer on as a sandwich. This easy recipe goes great with meat; keep things simple and cook it all together on the grill! Remembering Amy takes the sugar-she's just so sweet! Auntie Jan Christo is our onion person while Chef at Heart is our allspicey chef. Kim D. has a garden full of cherry tomatoes. Then there's Sharon123----the corny one in our little kitchen! Dienia B. claims that she's a little acid/lime sometimes, and Mulligan needs the garlic for her vampire-movie-loving hubby. Heydarl chose soy sauce since she loves Asian cooking & uses it a lot. Meanwhile (like most of us) Debber needs more thyme!

SERVES 4 (change servings and units)

Ingredients

Jerk Paste

Vegetables

Directions

  1. 1
    To make the Jerk Paste:.
  2. 2
    Combine the scallions, garlic, chile, olive oil, sugar, soy sauce, thyme, allspice and cinnamon in a food processor and process until you have a paste.
  3. 3
    Prepare a medium-hot fire in the grill. Use a vegetable grill rack if you have one.
  4. 4
    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 mushrooms and cherry tomatoes and brush with the paste. Toss the zucchini and bell peppers with the remaining paste.
  5. 5
    Grill the vegetables, turning occasionally, until tender and well-browned, 15-25 minutes for the corn, 10-15 minutes for the onion, and about 5 minutes for the tomatoes and zucchini. Remove the vegetables as they are done and keep them warm.
  6. 6
    Slather mayonnaise on each side of hoagie rolls, fill with vegetables of choice, place provolone cheese on top, place top bun on cheese and dig in!
  7. 7
    Or arrange vegetables on a large platter, garnish with lime wedges, and serve. Enjoy! And don't forget to invite all your friendly floozie friends!
  8. 8
    For Vegan omit the mayo and the cheese.

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Featured Reviews for This Recipe

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From: Leggy Peggy

On Jul 9, 2007

This is my first experience making jerk anything, and what a yummy way to start. It came together very easily. I added two peeled and diced sweet potatoes to the veggie mixture, and roasted it all in the oven — it's winter in Australia. It gave the kitchen a wonderful perfume, but the allspice was an overpowering flavour for me. In future I'd cut back to a teaspoon. The heat was perfect. Thanks Floozies for a jerk with flair. Made and enjoyed for Zaar World Tour.

1 person found this review helpful

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  • From: Sally S

    On Jul 9, 2007

    What a fabulous side dish! and a great way to make the plate colourful! The jerk paste worked very well, thanks Floozies!

    1 person found this review helpful

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    From: superblondieno2

    On Jun 16, 2007

    I liked this a lot! I liked the cinnamon and all spice with the soy sauce. I was so happy to find a veggitarian version for the Jerk challange! The sauce was a great way to dress up my corn. I wasn't in the mood for a sandwich though, so I put it all on lettuce to make a salad!

    2 people found this review helpful

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    From: Mulligan

    On Jun 13, 2007

    This is a great alternative to the usual jerk chicken recipe. I made a sandwich and the vegies were so juicy! We plan to make this several times this summer with vegies from our garden!

    2 people found this review helpful

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  • Read all 11 reviews

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