These tasty roasted vegetables can be cooked on the grill or roasted in the oven! The pineapple adds a wonderful sweetness to the vegetables. This recipe is easily modified to include your favorite vegetables or spices.

Number of Servings: 6.


  • 1 C diced potato (peeled or unpeeled)
  • 1 C chopped bell pepper (any color)
  • 1 C chopped raw mushrooms
  • 1 medium onion, chopped
  • 1 C cherry tomatoes
  • 1 can pineapple chunks in natural juices
  • 3 tbsp olive oil
  • 2 tsp chopped garlic
  • 2 tsp dill weed
  • 1 tsp celery salt or celery seed
  • 1 1/2 tsp cayenne pepper (optional)
  • 1 1/2 tsp garlic powder (optional)
  • 1 1/2 tsp onion powder (optional)
  • salt (to taste)
  • pepper (to taste)

**Different vegetables and spices can be substituted based on preference and availability**


Chop the vegetables into similar sized chunks. Place all ingredients in large bowl. Do not drain pineapple. Mix properly, then drain all liquids.


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 degrees. Stir every 10 minutes until tender.