Grilled Roasted Vegetables with Pineapple

These tasty roasted vegetables can be cooked on the grill or roasted in the oven! The pineapple adds a wonderful sweetness to the vegetables. This recipe is easily modified to include your favorite vegetables or spices.

Grilled Roasted Vegetables with Pineapple
Grilled Roasted Vegetables with Pineapple

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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 and place on grill. Med high heat. Stir every 5-10 minutes until tender. 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) Oven: Place vegetables in roasting pan. Bake at 350 degrees. Stir every 10 minutes unitl tender.

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