This is soooo good and so easy. If I am being honest, almost too easy to call this a “recipe”. In a nutshell, you just grill a ton of veggies, toss them in olive oil, then you are done! I really love grilled pineapple, they add such a nice touch!

The pictures are bright and pretty though so I will still go step by step 🙂

I had this twice, once with a Salmon recipe that I will probably never have again (blackberry ginger sauce)… lot’s of work for minimal results. THEN I had my leftovers with a jerk chicken recipe with a raspberry sauce… now this was delicious. Not my recipe but I will add the link at the bottom. So yummy. I was lazy with this one so maybe I will post how I did it… TBD.

Back to the veggies, here are all the veggies I used. I did 3 jalapeños so it was SPICY. Lot’s of squash, some mini peppers. I used mini peppers because they are cute (obviously) and also the bag was $2.00 and normal peppers were $4 that day…

Cut up your veggies… this is pretty straight forward. I like slicing the squash long so they are easy to grill.

Now, toss all the veggies and pineapple in a bowl with olive oil. Looks pretty right?

Start throwing them all on the grill! You want some nice lines on the squash.

For the peppers, don’t be scared of the char on the side!

Now cut them into smaller-ish pieces, put them in a bowl and toss them in olive oil with sea salt.