Skip to main content

Veggies On The Grill With Pineapple Creole Sauce Recipe
  |   September 3, 2015   |  
Fire up the grill, but leave the meat in the fridge! This dish is perfect for your vegan and vegetarian family and friends, a simple but flavorful mix of vegetables charred on the grill and served with a fresh and delicious creole sauce.

Prep Time:
Cook Time:
Total Time:
Yield: 4

Veggies On The Grill With Pineapple Creole Sauce Recipe

For the Vegetables
  • 4 pumpkin wedges
  • 3 medium zucchinis
  • 2 medium eggplant
  • 2 medium carrots
  • Salt and pepper
  • 2 tbsp. olive oil
  • 3 tbsp. lemon juice

For the Sauce
  • ½ medium pineapple, diced
  • 1 cup cooked yellow corn kernels
  • 1 red bell pepper, diced
  • 2 tbsp. fresh oregano, chopped
  • 1 small tomato, deseeded, cubed
  • juice of 1 lemon
  • ½ cup olive oil
  • 3 tbsp. parsley leaves
  • salt and pepper to taste

  1. Mix all the sauce ingredients at least an hour before serving and refrigerate in a covered container.
  2. Turn the heat to medium (gas or coal).
  3. Brush the pumpkin wedges with olive oil, season with salt and pepper and place on the grill. Cook about 15 minutes per side, brushing occasionally with olive oil. Cover with oil and reserve.
  4. Cut the carrots, eggplant, and zucchinis into medium size cubes, toss them with olive oil and lemon juice and place in a vegetable basket. Cover with foil and cook until vegetables are tender.
  5. Plate and serve with sauce on the side.

This recipe is found in:
Recipes by Course or Meal: Appetizers and Side Dishes
Recipes by Occasion: Grilling, Labor Day and 4th of July Recipes
Recipes by Season: Spring and Summer Recipes, Fall Recipes

Recipe Reviews

There are currently no ratings for this item. Be the first to rate this item.


Recipes developed by our team of in-house recipe developers and foodies!

Read More

Questions and Answers

visit our family of brands
Steaks And Game
For steak and meat lovers.
Gourmet Food World
The chef's ingredient marketplace.