Simple Grilled Veggies
The only work involved is cutting up the veggies - which you do either in the morning or one to two days before. Letting the veggies rest in the refrigerator to soak in the marinade for a day makes this dish even better.
After washing and shaking off the excess water from your ingredients, chop to the size you like. Since I do not use skewers, which you can do, I cut my ingredients into one to two-inch pieces.
Sweet peppers, I love 'em! The reds, oranges, yellow, and green ones. I use all colors if I have them. Use whatever kind you prefer. As for the pineapple in this dish, you can use a fresh one or pineapple chunks out of the can, drained. Feel free to eliminate the pineapple if you like. I have made this dish with and without the pineapple and like it both ways.
Ingredients:
If using more than one color of sweet peppers, I like to use one-half of each color - starting with the tops and bottoms, after cleaning and de-seeding them.
3/4 lbs of Crimini mushrooms (baby Bella's) use whole or cut in half longways
About 20 cherry or grape tomatoes - sliced in half
Six chopped green onions - use the white and green parts
One medium zucchini and one medium yellow squash cut into one-half-inch slices
Cut one medium red onion into chunks, separating the layers
If using fresh pineapple - use about 1/3 of it cut into chunks. If using canned pineapple, drain half of a 15 oz. can (drink the rest if you like, or freeze it into a popsicle, num!), saving the other half a can of juice to add to the marinade.
Put all veggies into a large bowl.
Mix marinade:
1/2 cup of olive oil and pineapple juice if you are using it
Three tablespoons of dried oregano
Four tablespoons of dried basil
A healthy shake of coarsely ground black pepper - to your taste
Mix all together until blended and pour over veggies being sure to coat them all.
Treat your grill with oil or non-stick spray if needed, and heat up to about 325 degrees before adding the veggies. Cook at a heat that works on your grill - avoid scorching your pineapple or veggies.
Stir veggies as needed and cook to the texture you prefer. We like our veggies firm, which takes only a few minutes to cook them.
When adding shrimp or chicken to this dish, I marinate them separately from the veggies. If you use chicken, cook it until it is no longer pink inside, and shrimp cooks quickly, so be careful not to overcook it. It tends to get tough if you do.
You can eat it just as it is or over hot brown rice or pasta. And leftovers, if you have them, can be reheated in the microwave or slowly reheated, wrapped in aluminum foil in the oven at 325 until hot.
Serve with a green salad with your favorite goodies.
This dish is so good and healthy you can treat yourself to a big fat dessert - if you are of the mind, too. I’ll leave that up to you and your cardiologist :)
Scrumdiddlyumptious!