Grilled Roasted Vegetables With Pineapples - cooking recipe

Ingredients

1 cup diced potato (peeled or unpeeled)
1 cup chopped bell pepper (any color)
1 cup chopped raw mushrooms
1 medium onion, chopped
1 cup cherry tomatoes
1 (15 ounce) can pineapple chunks in juice
3 tablespoons olive oil
2 teaspoons chopped garlic
2 teaspoons dill weed
1 teaspoon celery salt or 1 teaspoon celery seed
1 1/2 teaspoons cayenne pepper (optional)
1 1/2 teaspoons garlic powder (optional)
1 1/2 teaspoons onion powder (optional)
salt (to taste)
pepper (to taste)

Preparation

Chop the vegetables into similar sized chunks. Place all ingredients in large bowl. Do not drain pineapple. Mix thoroughly, then drain all liquids.
Grilled:
Option 1 -- place vegetables in grill-safe roasting pan and place on grill. Med high heat. Stir every 5-10 minutes until tender.
Option 2 -- place vegetables on heavy duty aluminum foil sprayed lightly with Pam. Fold aluminum foil into a sealed pouch and place on grill. Med heat. Turn over every 5 minutes for 20 - 25 minutes. (Is usually done by the time your meat is done).
Oven: Place vegetables in roasting pan. Bake at 350\u00b0F Stir every 10 minutes until tender.