Grilled Roasted Vegetables With Pineapples

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: 35 mins
• 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.