Name: Jamaican Vegetable Rundown Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Servings
Cuisine: American
Ingredients: Butter; Escallion; Onion; Scotch Bonnet Pepper; Fresh Thyme; Coconut Milk; Salt and Black Pepper

Table of Contents

Have you ever wondered what the vegetables in Jamaica look like? Well, I’m sure you’ve wondered, and since I’m an avid backyard garden enthusiast (which translates to growing lots of veggies in my own backyard), I often get asked what the Jamaican varieties of vegetables look like. Whether you call them an “opper” (with the emphasis on the “opper”) or a “gutter,” these vegetables do indeed exist, and they are quite beautiful.

Today I’m going to share a Jamaican Vegetable Rundown Recipe that can be made from scratch. Jamaican food is probably one of the most exciting cuisines out there, with its appealing flavors and flavors that are not found anywhere else. If you are an avid reader of food blogs, you are probably aware of this. The fact that Jamaican food is completely different from the rest really makes for a great discovery experience.

Jamaican Vegetable Rundown is a simple recipe for some amazing Jamaican dishes. It features some Jamaican favorites like Jerk Chicken, Jerk Sausage, Jerk Shrimp, and Jerk Pork. It is quite simple to cook and can be enjoyed while you watch the game or while sitting around the table with family and friends.

How to make a Jamaican Vegetable Rundown

This recipe is a side dish that is enjoyed during the holidays. Recipes such as this one can be enjoyed with either meat or vegetarian dishes. Some of the ingredients used to create this dish are onions, carrots, and peppers. The variety of ingredients used can lead to a variety of dishes such as this one.

Ingredients

Butter, 1 Tbsp
Escallion, 3 stalks (chopped)
Onion, 1 small (chopped)
Scotch Bonnet Pepper, 1/4 (sliced)
Fresh Thyme, 1 tsp
Mixed julienned vegetables: carrots, zucchini, yellow squash, broccoli, string, beans, tomatoes or any vegetables in season – 4 cups
Coconut Milk, 1 cup
Salt and Black Pepper to taste

Instructions

Step 1

Melt the butter in a large skillet. Onion, scallions, and scotch bonnet pepper should be added. Sauté until onions are translucent.

Step 2

Over medium-high heat, sauté all remaining vegetables, except the tomatoes, for 7-10 minutes until just tender.

Step 3

To the vegetables, add the tomatoes and coconut milk and simmer until the milk is slightly thickened. Sprinkle with pepper and salt to taste.