Veggies On The Grill With Pineapple Creole Sauce Recipe

Veggies On The Grill With Pineapple Creole Sauce Recipe

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

• 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.