Grilled Roasted Vegetables with Pineapple - 17.1g Carbs, 2.7g Fiber, 5.3g Sugar
From: SparkPeople user HONEYLEA
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.
Servings: 6
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 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 availability**
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 until tender.
Servings: 6
Nutrition per Serving:
135.2 Calories, 7.2g Total Fat, 1g Saturated Fat, 0.7g Polyunsaturated Fat,
5.1g Monounsaturated Fat, 0mg Cholesterol, 406.6mg Sodium, 384.5mg Potassium,
17.1g Total Carbs, 2.7g Dietary Fiber, 5.3g Sugars, 2.2g Protein
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