Grilled Vegetables with Pineapple
1 cup diced potato any kind (peeled or unpeeled)
1 cup chopped bell pepper (any color)
1 cup chopped raw mushrooms
1 cup cherry tomatoes
1 medium onion, chopped
1 can pineapple chunks in natural juices
3 T. olive oil
2 tsp. chopped garlic
2 tsp. dill weed or rosemary
1 tsp. celery salt or celery seed
1 ½ tsp. cayenne pepper
1 ½ tsp. garlic powder
1 ½ tsp. onion powder
Salt to taste
Pepper to taste
** Different vegetables and spices can be substituted based on preference and availability
** Can use zucchini instead of potato.
Chop the vegetables into similar sized chunks. Place all ingredients in a large bowl. Do not drain pineapple. Mix thoroughly, then drain all liquids.
Grilled: Option 1
Place vegetables in a grill-safe roasting pan or on wooden skewers that have been soaked in water and place on grill. Cook on medium high heat. Stir or turn every 5-10 minutes until tender.
Place vegetables on heavy-duty aluminum foil sprayed lightly with cooking spray.
Fold foil into a sealed pouch and place on grill. Use medium heat. Turn over every 5 minutes for 20-25 minutes. (Veggies are usually done by the time your meat is done.)
Oven: Place vegetables in a roasting pan. Bake at 400 degrees. Stir every 10 minutes until tender.
7g fat; 17g carbs; 2g protein