Grilled Roasted Vegetables With Pineapples

Submitted by seesko

"This is a great tasting way to get in your veggie. It is very easy to play with this recipe and make it your own."

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 6

ingredients

• 1 cup diced potato (peeled or unpeeled)
• 1 cup chopped bell pepper (any color)
• 1 cup chopped raw mushrooms
• 1 medium onion, chopped
• 1 cup cherry tomatoes
• 1 (15 ounce) can pineapple chunks in juice
• 3 tablespoons olive oil
• 2 teaspoons chopped garlic
• 2 teaspoons dill weed
• 1 teaspoon celery salt or 1 teaspoon celery seed
• 1 1⁄2 teaspoons cayenne pepper (optional)
• 1 1⁄2 teaspoons garlic powder (optional)
• 1 1⁄2 teaspoons onion powder (optional)
• salt (to taste)
• pepper (to taste)

directions

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

2. Grilled:

3. Option 1 -- place vegetables in grill-safe roasting pan and place on grill. Med high heat. Stir every 5-10 minutes until tender.
4. Option 2 -- place vegetables on heavy duty aluminum foil sprayed lightly with Pam. Fold aluminum foil into a sealed pouch and place on grill. Med heat. Turn over every 5 minutes for 20 - 25 minutes. (Is usually done by the time your meat is done).
5. Oven: Place vegetables in roasting pan. Bake at 350°F Stir every 10 minutes until tender.

Reviews

[Sydney Mike]

I roasted this dish in the oven, & the only changes I made were (1)to add the mushrooms & cherry tomatoes for just the last couple of minutes of oven time so that they weren't limp, (2) to use 1/4 teaspoon each of cayenne pepper, garlic powder & onion powder, & (3) to use lemon pepper instead of the S&P! The use of the pineapple chunks was especially enjoyed! [Tagged, made & reviewed for one of my Vegetarian groupmates in the Vegetarian/Vegan Recipe Swap 5]