A flavorful and vibrant sandwich filled with grilled jerk-seasoned vegetables, perfect for a hearty and satisfying meal.
Prepare the jerk paste by blending scallions, garlic, scotch bonnet pepper, olive oil, sugar, soy sauce, thyme, allspice, and cinnamon in a food processor until smooth.
Adjust the spice level by adding more or less scotch bonnet pepper.
Preheat the grill to medium-high heat and set up a vegetable grill rack if available.
Ensure the grill is clean and lightly oiled to prevent sticking.
Peel back the husks of the corn, remove the silks, and brush with the jerk paste. Fold the husks back and secure with kitchen twine.
Soak the corn in water for 10 minutes before grilling to prevent the husks from burning.
Skewer the mushrooms and cherry tomatoes, and brush them with the jerk paste.
Use metal skewers for even cooking and to avoid burning.
Toss the zucchini, onion, and bell pepper with the remaining jerk paste.
Cut the vegetables into uniform sizes for even grilling.
Grill the vegetables, turning occasionally, until tender and charred. Corn takes 15-25 minutes, onions 10-15 minutes, and tomatoes and zucchini about 5 minutes.
Keep a close eye on the vegetables to prevent overcooking.
Spread mayonnaise on the hoagie rolls, layer with grilled vegetables, and top with provolone cheese. Close the sandwich and serve.
Toast the hoagie rolls slightly for added crunch and flavor.
Alternatively, arrange the grilled vegetables on a platter, garnish with lime wedges, and serve as a side dish.
This presentation is perfect for a buffet or family-style meal.
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