Spicy Jerk Vegetables with Yogurt Scallion Sauce

Ingredient:

• 1 tablespoon ground allspice
• 1 tablespoon onion powder
• 1 teaspoon freshly ground nutmeg
• 1 teaspoon dried powdered ginger
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne or ground dried habanero
• 1 1/2 tablespoons dried thyme
• Kosher salt
• Freshly ground pepper
• 1 3/4 cups extra-virgin olive oil
• 3 large portobello mushrooms— gills scraped out with a spoon, mushrooms thickly sliced
• 1 pound oyster mushrooms, thickly sliced
• 1/2 pound shiitake mushrooms, stemmed
• 1 fennel bulb, sliced 1/4 inch thick through the core
• 2 red bell peppers, quartered
• 1 1/2 pounds thin eggplant, sliced 1/2 inch thick
• 1 pound medium asparagus
• 8 whole scallions, plus 1/2 cup minced scallions
• 1 large sweet onion, sliced 1/2 inch thick
• 2 cups plain fat-free Greek yogurt
• 1/4 cup fresh lime juice
• Grilled bread, for serving