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Roasted vegetables with pineapple

Recipe Information

Description:
Roasted vegetables with pineapple is a delicious American recipe usually served as a side dish. It requires about 10 minutes of prep time and about 25 minutes of cooking time for a combined total time of 35 minutes. The overall cooking skill level is considered easy. This recipe will yield 6 servings if prepared as directed.
Servings 6
Preparation Time 10 Minutes
Cook Time 25 Minutes
Total Time 35 Minutes
Difficulty Easy
Main Ingredient Potatoes; Tomatoes; Mushrooms; Bell Peppers; Pineapple
Category Vegetables; Fruit
Meal Brunch; Lunch; Dinner
Type Side Dish
Cuisine American
Cook Method Roasting
Diet

Ingredients

  • 1 cup diced potatoes (peeled or unpeeled)

  • 1 cup chopped bell pepper (any color)

  • 1 cup chopped raw mushrooms

  • 1 medium onion, chopped

  • 1 cup cherry tomatoes

  • 1 can pineapple chunks in natural juices

  • 3 tablespoons olive oil

  • 2 teaspoons chopped garlic

  • 2 teaspoons dill

  • 1 teaspoons celery seed

  • 1 1/2 teaspoons cayenne pepper (optional)

  • 1 1/2 teaspoons garlic powder (optional)

  • 1 1/2 teaspoons onion powder (optional)

  • Salt and black pepper to taste

Directions

  • Combine the potatoes, bell pepper, mushrooms, onion, and tomatoes in a large bowl.

  • Drain all the liquid and then add the pineapple chunks with juice.

  • Place the mixture in a roasting pan and set the oven to 350 degrees Fahrenheit.

  • Roast and stir the mixture every 10 minutes for a total of 25 minutes or until desired consistency.

Nutrition (per serving)

  • Calories: 135 cal

  • Total fat: 7g

  • Saturated fat: 1g

  • Cholesterol: 0mg

  • Sodium: 407mg

  • Potassium: 385mg

  • Carbohydrate: 17g

  • Fiber: 4g

  • Protein: 2g