Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain 2 (20 ounce) cans of young green jackfruit thoroughly, rinse the jackfruit pieces under cold water, and then pat them very dry with paper towels.

2. 2

   In a large bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of Dijon mustard, 1 tablespoon of white wine vinegar, 1 tablespoon of chopped fresh thyme, 1 tablespoon of chopped fresh rosemary, 2 minced garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper to create the marinade.

3. 3

   Add the dried jackfruit pieces to the marinade, ensuring all pieces are well-coated, and allow them to marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.

4. 4

   Preheat a grill or a grill pan to medium-high heat, and once hot, lightly brush the grates with 1 tablespoon of olive oil to prevent sticking.

5. 5

   Place the marinated jackfruit pieces onto the hot grill and cook for 5-7 minutes per side, or until they develop nice grill marks and become slightly tender with a pleasing char.

6. 6

   While the jackfruit grills, prepare a quick vinaigrette by whisking together 1 finely minced large shallot, 1/2 cup of vegetable broth, and 1 tablespoon of white wine vinegar in a small bowl.

7. 7

   Arrange the grilled jackfruit on serving plates and drizzle generously with the shallot vinaigrette, then sprinkle with 2 tablespoons of fresh chopped parsley.