Roasted Veggies with Pineapple

Pineapple is one of my favorite things to add to foods.  It's sweetness blends well with many foods and changes it just enough to make it unique or different. I just added pineapple to baked beans last night. I also love what it does for topping on a meatloaf with BBQ sauce. Eating with a pile of roasted veggies was incredible as well.

The beauty of this recipe is that you can add what you'd like from the refrigerator.  Don't skip the garlic though.  It might not be your first choice with pineapple but I loved the contrast in flavors. It certainly made for an awesome, healthy side dish!

Roasted Veggies with Pineapple Recipe
Adapted from Our Eating Habits

1 can pineapple chunks
2 small zucchini, sliced into coins
1 handful of baby carrots
2 bell peppers
1 onion, chopped into chunks
3 cloves of garlic, minced
2 tsp. celery salt
1/2 tsp. cayenne pepper

Combine all the veggies, the pineapple in the juice and the spices together in a 9 x 13 in. baking dish.  Bake at 425 for about 25 minutes or until veggies are done to your liking.

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