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» » » Veggies On The Grill With Pineapple Creole Sauce Recipe
Veggies On The Grill With Pinneaple Creole Sauce Recipe

Veggies On The Grill With Pineapple Creole Sauce Recipe

by
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 Instructions

Ingredients
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
Directions
  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.
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