This easy Jerk Chick’n & Roasted Veggies dish brings bold Caribbean flavor to your table in just 35 minutes. Packed with colorful, antioxidant-rich vegetables and warm spices, it’s a delicious plant-based meal that supports hormone balance and anti-inflammatory eating—perfect for when you want something quick, nourishing, and full of flavor.
Vegetables & Mushrooms
3 medium bell peppers, chopped (1 red, 1 yellow, 1 green)
1 large zucchini, sliced into ½-inch pieces
1 large yellow summer squash, sliced into ½-inch pieces
½ medium red onion, cut into 1-inch chunks
1 cup sliced mushrooms (white button or baby bella)
2–3 large Portobello mushroom caps, sliced into thick strips
Seasoning & Sauce
2 tablespoons olive oil
1½ teaspoons Italian seasoning
2–3 cloves garlic, minced
Sea salt, to taste
1 heaping tablespoon mild jerk marinade (more to taste)
Splash of agave or honey
Optional Add-Ins
Vegetarian Plus Vegan Citrus Sparerib Cutlets OR your favorite vegan chicken
Jerk barbecue sauce (or jerk marinade mixed with BBQ sauce)
1. Preheat oven to 400°F.
2. If using vegan chicken or spareribs:
• Defrost and place in a bowl.
• Add jerk BBQ sauce or jerk marinade/BBQ mix.
• Massage to coat and set aside.
3. Prep vegetables and Portobellos:
• Cut everything into evenly sized pieces for even roasting.
4. Season veggies and Portobellos:
• Add to a large bowl.
• Drizzle with olive oil.
• Add garlic, salt, Italian seasoning, jerk marinade, and a splash of agave or honey.
• Toss to coat.
5. Layer into roasting pan:
• If using optional vegan meats, place them on the bottom of the pan.
• Spread the seasoned vegetables and Portobellos on top.
6. Roast for 15 minutes.
7. Check for tenderness and browning.
• Roast a few more minutes if needed until vegetables are tender and edges are caramelized.
8. Serve warm with rice, quinoa, cauliflower rice, or plantains.
Substitutions
· Swap Portobellos for oyster mushrooms, king oyster mushrooms, tofu, or tempeh.
Make-Ahead Tips
· Chop all vegetables the night before and store in an airtight container.
· Mix jerk marinade and olive oil ahead of time to simplify prep.
Storage Instructions
· Store leftovers for up to 4 days in the fridge.
· Reheat in a skillet or air fryer to restore crisp edges.
Variation: Jerk-Sautéed Oyster Mushrooms
For a different texture:
· Season oyster mushrooms with jerk marinade.
· Sear in oil until browned.
· Add BBQ sauce and reduce until sticky and caramelized.