Grilled Veggie
- Ready In:
- 25mins
- Ingredients:
- 20
- Yields:
-
1 skewer
- Serves:
- 15
ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large eggplant
- 16 ounces portabella mushrooms
- 1 medium vidalia onion
- 2 cups cherry tomatoes
- 2 cups pineapple
- 1 large green bell pepper
- 1 large yellow bell pepper
- 1 large red bell pepper
- 2 cups cauliflower
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon rosemary
- 1⁄4 teaspoon sage
- 1⁄2 teaspoon cumin
- 2 cups tomato juice
- 1⁄3 cup pineapple juice
- 1⁄3 cup vinegar
- 1⁄2 cup salsa
directions
- Mix the tomato and pineapple juice, vinegar and salsa in med. bowl and set aside.
- Combine the sea salt, ground black pepper, rosemary, sage and cumin in a small bowl and set aside.
- Cut the zucchini, squash, eggplant, mushrooms, onions, pineapple and peppers into thick cubes.Cut the cauliflower to small florets.
- Dip the cubed vegetables in the juice mixture.
- line the veggies on tin foil and spray with Pam olive oil spray. Then Sprinkle the herb mixture over the vegetables.
- Place the veggie cubes alternating on the skewers.
- Fire up your grill, place skewers on the grill turn to cook until done to your liking.
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