The Floozified Jerked Vegetable Sandwich! - cooking recipe

Ingredients

Jerk Paste
4 scallions, chopped
2 garlic cloves
1 scotch bonnet pepper, seeded (or other milder chile such as jalapeno for less heat)
3 tablespoons olive oil
2 tablespoons sugar
1 tablespoon soy sauce
1 tablespoon dried thyme
1/2 - 1 tablespoon ground allspice
1/4 teaspoon ground cinnamon
Vegetables
4 ears corn
8 small portabella mushrooms (or button mushrooms)
1 onion, cut into wedges
12 cherry tomatoes, halved
1 medium zucchini, cut into quarters (or eighths)
2 red bell peppers, seeded, quartered
lime wedge
4 hoagie rolls (optional) or 4 French bread (optional)
mayonnaise (optional)
4 -8 slices provolone cheese (or other cheese of your choice) (optional)

Preparation

To make the Jerk Paste:
Combine the scallions, garlic, chile, olive oil, sugar, soy sauce, thyme, allspice and cinnamon in a food processor and process until you have a paste.
Prepare a medium-hot fire in the grill. Use a vegetable grill rack if you have one.
Peel back the husks from the corn cobs and remove the silks. Brush the jerk paste onto the ears. Bring the husks back over the cobs and secure with kitchen twine. Skewer the mushrooms and cherry tomatoes and brush with the paste. Toss the zucchini and bell peppers with the remaining paste.
Grill the vegetables, turning occasionally, until tender and well-browned, 15-25 minutes for the corn, 10-15 minutes for the onion, and about 5 minutes for the tomatoes and zucchini. Remove the vegetables as they are done and keep them warm.
Slather mayonnaise on each side of hoagie rolls, fill with vegetables of choice, place provolone cheese on top, place top bun on cheese and dig in!
Or arrange vegetables on a large platter, garnish with lime wedges, and serve. Enjoy! And don't forget to invite all your friendly floozie friends!
For Vegan omit the mayo and the cheese.