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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is so simple. Serve as a side dish, salad or burger topping that is perfect for summer cook-outs. 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 |
1/4 teaspoon sage |
1/2 teaspoon cumin |
2 cups tomato juice |
1/3 cup pineapple juice |
1/3 cup vinegar |
1/2 cup salsa |
Directions:
1. Mix the tomato and pineapple juice, vinegar and salsa in med. bowl and set aside.
2. Combine the sea salt, ground black pepper, rosemary, sage and cumin in a small bowl and set aside.
3. Cut the zucchini, squash, eggplant, mushrooms, onions, pineapple and peppers into thick cubes.Cut the cauliflower to small florets.
4. Dip the cubed vegetables in the juice mixture.
5. line the veggies on tin foil and spray with Pam olive oil spray. Then Sprinkle the herb mixture over the vegetables.
6. Place the veggie cubes alternating on the skewers.
7. Fire up your grill, place skewers on the grill turn to cook until done to your liking.
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