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Afro-Funk Grilled Vegetables

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November 21, 2022 by Amethyst Ganaway

Grilled vegetables are the perfect addition to any meal, any time of the year. But admittedly, they can get dull and played out when you use the same old spices in collecting dust in the cabinet. Adding a little Afro-Funk Spice Rub to your favorite veggies before and/or during grilling them adds an extra layer of flavor that really makes the vegetables shine. The rich umami flavor of dawadawa, a funky fermented West African ingredient, in the spice blend comes alive when it meets the fire of the grill and cooks into the vegetables. Serve these veggies on the side of your favorite barbeque plate, or eat them all on their own!


  • tablespoons oil + extra for grill pan
  • 1-2  teaspoons Yolélé Afro-Funk Spice Rub
  • Scallions, with the white ends removed
  • heads of garlic, cut in half
  • Cauliflower, sliced into flat 1” cauliflower steaks
  • Broccoli chopped
  • Cabbage, cut into wedges
  • Carrots, sliced in half lengthwise
  • Sweet potatoes, cut into small, thin wedges
  • Brussels sprouts, cut in half lengthwise
  • Corn on the cob, cut in half
  • Mushrooms, sliced
  • Lemon, cut in half
  • Maldon or Sea Salt
  • *Note: You can use your preferred vegetables and adapt this recipe as needed*


  • 01 .  

    Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat a large vegetable grill basket or fine-mesh grill screen with oil.

  • 02 .  

    While the grill is heating up, combine the vegetables in a large mixing bowl with the oil and toss to coat thoroughly, then season with Yolélé Afro-Funk Spice Rub and toss to incorporate.

  • 03 .  

    Transfer vegetables to the grill basket or fine-mesh grill screen. Cook uncovered for 3 to 5 minutes per side, or until the pieces get a slight char and are softened. Remove from the grill and add to a plate or bowl and season with a squeeze of lemon juice and salt to taste.

  • 04 .  

    Serve right away, or cool, cover, and refrigerate for up to 3 days.