Grilled Vegetable Stacks with Pineapple Chimichurri

Ingredients

Directions

1. Heat grill to high heat. Stir together olive oil, lemon juice, salt and pepper in bowl. Toss asparagus, mushrooms, tomatoes, zucchini and onion one at a time, in bowl.
2. Arrange vegetables on grill. Char vegetables on both sides, until tender. The time will depend on the thickness of the vegetables.
3. Alternate grilled vegetables with arugula on four serving plates. Top with Pineapple Chimichurri (recipe below).

Pineapple Chimichurri: Combine 1 cup chopped fresh DOLE Tropical Gold® Pineapple, 1/2 cup finely chopped fresh cilantro, 2 tablespoons lime juice, 1 teaspoon minced garlic, pinch of red pepper flakes, salt and pepper in a bowl. Refrigerate until ready to serve.