Grilled Vegetables with Pineapple

Grilled Vegetables with Pineapple
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 136.5
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 405.7 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.3 g

Introduction

These tasty roasted vegetables can be cooked on the grill or roasted in the oven! The pineapple adds a wonderful sweetness to the vegetables.

Ingredients

1 C diced potato (peeled or unpeeled)
1 C chopped bell pepper (any color)
1 C chopped raw mushrooms
1 medium onion, chopped
1 C cherry tomatoes
1 can pineapple chunks in natural juices
3 tbsp olive oil
2 tsp chopped garlic
2 tsp dill weed
1 tsp celery salt or celery seed
1 1/2 tsp cayenne pepper (optional)
1 1/2 tsp garlic powder (optional)
1 1/2 tsp onion powder (optional)
salt (to taste)
pepper (to taste)
**Different vegetables and spices can be substituted based on preference and availablity**

Directions

Chop the vegetables into similar sized chunks. Place all ingredients in large bowl. Do not drain pineapple. Mix thoughly, then drain all liquids.

Grilled:
Option 1 -- place vegetables in grill-safe roasting pan or on wooden skewers that have been soaked in water and place on grill. Cook on medium high heat. Stir or turn every 5-10 minutes until tender.

Option 2 -- place vegetables on heavy duty aluminum foil sprayed lightly with cooking spray. Fold aluminum foil into a sealed pouch and place on grill. Use medium heat. Turn over every 5 minutes for 20 - 25 minutes. (Is usually done by the time your meat is done)

Oven: Place vegetables in roasting pan. Bake at 400 degrees. Stir every 10 minutes until tender.

Number of Servings: 6


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