Thursday, May 24, 2012

Grilled Roaster Vegetables with Pineapple

Grilled Roaster Vegetables with Pineapple

  • 1 cup diced potato (peeled or unpeeled)
  • 1 cup chopped bell pepper (any color)
  • 1 cup chopped raw muchrooms
  • 1 medium chopped onion
  • 1 cup cherry tomatoes
  • 1 can pineapple chunks in natural juice
  • 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 and pepper to taste
  1. Chop the vegetable into similar sized chunks.  Place all ingredients in a large bowl.  Do not drain pineapple.  Mix thoroughly and then drain all liquid.
  2. Grilled: Option 1- place all vegetables in grilled-safe roasting pan and place on grill.  Medium high heat.  Stir every 5-10 minutes until tender.  Option 2- place vegetables in heavy duty aluminum foil sprayed lightly with Pam.  Fold aluminum foil into a sealed pouch and place on grill.  Medium heat.  Turn over every 5 minutes for 20-25 minutes.

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