Grilled Roasted Vegetables with Pineapples
Elevate your summer grilling game with this vibrant and flavorful recipe for Grilled Roasted Vegetables with Pineapples. A delightful medley of zucchini, bell peppers, red onion, and juicy pineapple slices is marinated in a smoky, tangy blend of olive oil, balsamic vinegar, smoked paprika, and cumin. The natural sweetness of caramelized pineapple perfectly complements the charred, earthy notes of the grilled vegetables, creating a harmonious balance of savory and sweet. Quick to prepare with just 20 minutes of prep time, this colorful dish is ideal as a healthy side or a light vegetarian main. Impress your guests at your next barbecue or serve alongside your favorite protein for a wholesome, satisfying meal.
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Recipe Information
Ingredients
- 2 large zucchini
- 2 medium bell peppers (any color)
- 1 large red onion
- 1 medium pineapple
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Wash and dry all vegetables and the pineapple.
Cut the zucchini into thick slices, about 1/2 inch thick.
Slice the bell peppers into wide strips, removing the seeds and ribs.
Peel and cut the red onion into thick wedges, ensuring the layers stay together.
Peel, core, and slice the pineapple into 1/2-inch thick rings or chunks.
In a large mixing bowl, whisk together the olive oil, balsamic vinegar, garlic powder, smoked paprika, ground cumin, dried oregano, salt, and black pepper to create the marinade.
Add the prepared vegetables and pineapple to the bowl and toss until everything is evenly coated in the marinade.
Preheat your grill to medium-high heat (about 375-400°F).
Place the vegetables and pineapple directly onto the grill grates. If preferred, use a grill basket to prevent smaller pieces from falling through.
Grill the vegetables and pineapple for 5-7 minutes per side, or until they are tender and have visible grill marks.
Carefully remove the grilled vegetables and pineapple from the grill and transfer them to a serving platter.
Serve warm as a side dish, or pair with your favorite protein for a complete meal.
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7157 mg | 311% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 148.8 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3160 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
