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Jerk-Style Veggie Grill with Inniskillin Reserve Series Shiraz-Cabernet

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Jerk Vegetables

Click the above image for more delicious photos!

Summer is the time of year when people throw slabs of beef, racks of ribs and coils of sausage on the barbecue. It just feels right, being in front of a hot grill on a summer evening. The problem is that no one ever thinks of throwing some fresh Niagara vegetables on the flame and getting creative. Today we are taking a look at a brilliant grilled jerk vegetable recipe with greens and a ginger mango sauce. The great thing about this recipe is that the choice of vegetable is completely up to you. Broccoli, cauliflower, zucchini, or why not a combination of the three!

The vegetables will spend some time marinating in the jerk-style sauce, accumulating all the wonderful flavours of lime, jalapeño, garlic and maple syrup. This is what makes grilling vegetables so great, they can be incredibly versatile flavour-wise and you can really let the creative juices flow. Taking the meal one step further is the mango-ginger-miso sauce. A combination of mango, ginger, honey and sesame seed, the sauce adds a salty-sweet finish to an already flavourful dish. To round out this meal, you can serve everything with some quinoa or rice and garnish with some green onions and sesame seeds. Absolutely delicious!

NV-ReserveShiraz-CabernetInniskillin Reserve Series Shiraz-Cabernet

Inniskillin, Niagara-on-the-Lake, ON

$24.95

The 2012 Ontario harvest was outstanding providing all varieties with great flavor, colour, depth and excellent structure. The warm, dry summer conditions provided some of the highest quality fruit for Ontario. The warm spring brought early flowering, which in turn brought early harvesting, the aromatic whites being the last picked before November. The great weather conditions provided ripeness and primary fruit structure which our flagship white varieties – Sauvignon Blanc, Gewürztraminer and Chardonnay – benefited from.

Why we think this works – Jerk dishes scream for beer, especially Red Stripe for the local flare; but in terms of wine, Zinfandel is your best bet. For us in Niagara, it’s too cool to grow Zinfandel, so we’ve selected a Shiraz Cabernet blend for a similar effect.

White pepper and dark berry fruit are accented by spice, vanilla and floral aromas on the aromatic nose of this red blend. The palate is well structured and balanced displaying spice and berry flavours that lead to a complex and extended finish. Read the full wine report here!

Contact Wine Club Specialist Candis Scammell for more wine information and check out the Jerk-Style Vegetables here!

The Author

My name is Laura and I live in the Niagara region of southern Ontario. My home sits between a peach orchard and a vineyard–millions of peaches, wine for days, good life. I went to culinary school, but learned considerably more about food and being in the world from working in restaurants and growing up with agriculture. I have a staggering/embarrassing collection of cookbooks and food-related literature.

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