Caribbean-Style Grilled Vegetables (Bold, Smoky & Packed with Flavor!)
In the Caribbean, grilling isn’t just about meat or seafood—it’s a whole vibe, and yes, vegetables get their time to shine too! We love the smoky, charred flavors from a good fire, and our root vegetables are just as worthy of grill marks as any piece of chicken. Think grilled plantains, sweet potatoes (batatas), corn, yam, okra, and even cassava.
And let’s be real—when the grill is lit, everybody’s gathering around with a drink, some good music, and a spicy condiment like pikliz, sauce ti-malice, or sauce chien to drizzle on top.
Today, we’re grilling up a combo of corn, yellow and green plantains, and white sweet potatoes (aka patate). These are easy to prep, naturally flavorful, and totally satisfying as a side or main—especially for vegan and vegetarian eaters looking for island flair.
Why You’ll Love These Grilled Caribbean Vegetables
- Plant-based with BIG flavor
- Perfect for summer cookouts or a healthy weekday side
- Can be seasoned mild or spicy (your call!)
- Delicious with a fresh herb vinaigrette or spicy Haitian pikliz
- Totally authentic to Caribbean grilling traditions
Tips and Tricks for Grilling Vegetables
Pros:
- Intense smoky flavor
- Naturally caramelized sweetness from root veggies
- Great for meal prep
- Vegan and gluten-free friendly
Cons:
- Takes a bit longer to cook root veggies like sweet potatoes
- If your grill is too hot, veggies can burn before they’re tender
- Needs attention—this isn’t a “walk away” dish!
How to Choose the Best Vegetables for Grilling
- Green Plantains: Should be firm with no soft spots. These hold up better and crisp slightly when grilled.
- Yellow Ripe Plantains: Slightly soft with black spots is ideal—they’ll caramelize beautifully.
- White Sweet Potatoes (Batatas): Look for smooth skin and no signs of sprouting or cracks.
- Corn: Fresh, juicy, and plump kernels—if they’re dry or shriveled, skip ‘em.
What to Serve with Grilled Caribbean Vegetables
These veggies go with just about everything. Try them with:
- Grilled jerk chicken or fish
- A side of rice and beans, or bulgur wheat
- Tossed into a hearty grain bowl
- Served over greens with a drizzle of vinaigrette for a grilled veggie salad
- Wrapped in foil with cheese and seasoning for a grilled veggie packet
Final Thoughts
Whether you’re meat-free or just want to shake things up at your next cookout, Caribbean-style grilled vegetables bring the fire. Bold, rustic, and dressed up with vibrant sauces, they’re a reminder that simple ingredients, when seasoned right, can absolutely steal the show.
So go ahead—fire up that grill, invite a few friends over, and let those plantains sizzle.
Caribbean-Style Grilled Vegetables (Bold, Smoky & Packed with Flavor!)
Ingredients
For the Vegetables:
- 2 green plantains peeled and sliced lengthwise
- 2 yellow ripe plantains, peeled and halved
- 2 white sweet potatoes peeled and sliced into ½-inch rounds
- 2 ears of corn husks removed and halved if large
For the Seasoning:
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 2 tablespoons homemade Epis or store-bought Caribbean green seasoning
- Optional: Jerk seasoning or garlic & herb seasoning
To Serve
- Pikliz spicy pickled cabbage slaw
- Sauce Ti-Malice spicy tomato and onion sauce
- Sauce Chien herb vinaigrette with lime and hot pepper
- Garlic and Fresh Herb Vinaigrette
Instructions
How to Grill Caribbean Vegetables
- Preheat the grill to medium-high heat. Clean and lightly oil the grates.
Prep your veggies:
- Toss the sweet potatoes and plantains in olive oil and season with salt and pepper (or your seasoning blend of choice).
- Rub corn with olive oil and sprinkle with salt or a touch of garlic herb seasoning.
Grill:
- Start with sweet potatoes and corn. Grill for 10–15 minutes, turning every 3–5 minutes until tender and slightly charred.
- Add plantains (green first, then ripe ones) and grill 5–7 minutes per side or until grill marks appear and they’re cooked through but not mushy.
- Serve hot with your favorite sauce—pikliz adds heat and crunch, while sauce chien brings brightness and depth.
Notes
What to Serve with Grilled Caribbean Vegetables
These veggies go with just about everything. Try them with:- Grilled jerk chicken or fish
- A side of rice and beans or bulgur wheat
- Tossed into a hearty grain bowl
- Served over greens with a drizzle of vinaigrette for a grilled veggie salad
- Wrapped in foil with cheese and seasoning for a grilled veggie packet
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
