I do the grilled veggies alone all the time, and they’re great that way with just a little olive oil, salt, and pepper. But sometimes I just want something a little different. So I looked in the fridge to see what I had, and this sauce was the product of leftover tomatoes and pineapple. For a last minute sauce, it’s not bad….although maybe it would be better on some grilled fish?? Obviously you can substitute any vegetables you want, maybe onions or peppers or summer squash.
Grilled Vegetables with Spicy Tomato Pineapple Sauce
1 zucchini, sliced into 1/2 inch slices or strips
1 eggplant, sliced the same
2 tablespoons olive oil
1/2 cup chopped or sliced pineapple
1/4 cup cherry tomatoes
hot sauce to taste
salt and pepper to taste
Coat the sliced vegetables in the olive oil and season with salt and pepper. Grill on a grill pan or on a grill for a couple minutes on each side until they are cooked through. Grill the pineapple for a few minutes each side until there are grill marks but not so long that it gets cooked. Combine in a blender with the tomatoes and some salt and pepper and blend. Drizzle the sauce over the vegetables.