Grilled Veggie

20 ingredients
9 steps

Ingredients

  • 2 medium zucchini
  • 2 medium yellow squash
  • 1 large eggplant
  • 16 ounces portabella mushrooms
  • 1 medium vidalia onion
  • 2 cups cherry tomatoes
  • 2 cups pineapple
  • 1 large green bell pepper
  • 1 large yellow bell pepper
  • 1 large red bell pepper
  • 2 cups cauliflower
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon rosemary
  • 14 teaspoon sage
  • 12 teaspoon cumin
  • 2 cups tomato juice
  • 13 cup pineapple juice
  • 13 cup vinegar
  • 12 cup salsa

Directions

  1. 1
    Mix the tomato and pineapple juice, vinegar and salsa in med.
  2. 2
    bowl and set aside.
  3. 3
    Combine the sea salt, ground black pepper, rosemary, sage and cumin in a small bowl and set aside.
  4. 4
    Cut the zucchini, squash, eggplant, mushrooms, onions, pineapple and peppers into thick cubes.Cut the cauliflower to small florets.
  5. 5
    Dip the cubed vegetables in the juice mixture.
  6. 6
    line the veggies on tin foil and spray with Pam olive oil spray.
  7. 7
    Then Sprinkle the herb mixture over the vegetables.
  8. 8
    Place the veggie cubes alternating on the skewers.
  9. 9
    Fire up your grill, place skewers on the grill turn to cook until done to your liking.

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