Ann Cox Eastes from Kroger made Grilled Pineapple Salsa and Grilled Summer Vegetables. (see recipes below!)
GRILLED PINEAPPLE SALSA
1 medium pineapple, trimmed and sliced vertically
1 T Extra Virgin Olive Oil
½ t salt
¼ t pepper
½ medium onion, diced (about ½ cup)
½ c cilantro, minced
¼ c red bell pepper, chopped
1-2 T green bell pepper, chopped
1 jalapeno pepper, diced (remove seeds to keep mild)
Juice of 1 lime
Salt and pepper to taste
White Corn Tortilla Chips, optional
Preheat grill over medium-high heat. Brush both sides of the pineapple slices with olive oil and sprinkle with salt and pepper. Grill the pineapple until caramelized on both sides, about 4-5 minutes per side, rotating once. Remove from grill and dice into bite-sized pieces. In a large bowl, toss together grilled pineapple pieces, onion, cilantro, red pepper, green pepper, jalapeno and lime juice. Season salsa with salt and pepper to taste. Serve with tortilla chips or as a condiment for chicken, pork or fish. Yield: 4-6 servings
GRILLED SUMMER VEGETABLES
2 T Extra Virgin Olive Oil
1 T Balsamic Vinegar
1 t dried oregano
¼ t salt
¼ t pepper
½ lb asparagus spears, cut into 2” lengths
2 small (6-inch) zucchini, cut into 1/2” slices
1 small yellow summer squash, halved lengthwise and cut into ½” slices
¼ large red onion, cut into ½” wedges
1 c cherry or grape tomatoes
Heat grill to medium heat. In a large bowl, whisk oil, vinegar, oregano, salt and pepper until blended. Add all vegetables except tomatoes; toss to coat. Place grill basket or grill sheet on grill; spoon vegetables into basket or on grill sheet. Grill 15-18 minutes or until desired doneness, stirring a couple of times. Stir in tomatoes the last 3 minutes of cooking. Refrigerate any leftovers. Yield: 4-6 servings
Look for additional recipes on the Kroger website at www.Kroger.com Recipes are suitable for consumers who follow a Vegan, Vegetarian or Fruitarian lifestyle.
