Grilled Vegetable Stacks with Pineapple Chimichurri
![Grilled Vegetable Stacks with Pineapple Chimichurri](/-/media/project/dole/recipe-images/grilledvegetablestackspineapplechimichurri-12x6.jpg?h=600&w=1200&rev=38ba1799f4df4d619e8782a4d69da696&hash=A2462E5F7F2AE0893AB2E6025436CCF0)
Ingredients
Directions
- 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.
- Arrange vegetables on grill. Char vegetables on both sides, until tender. The time will depend on the thickness of the vegetables.
- 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.