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Grilled Vegetable Stacks with Pineapple Chimichurri

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Total Time (minutes)
30
Difficulty
1
Servings
4
Ingredients
10
Total Prep Time: 30 minutes
Calories Per Serving: 190
Nutrients

Nutrition Facts

Serving Size 422g

Amount per serving
Calories 190 Calories from fat: 100
% Daily Value*
Fat 11 g 17 %
Saturated 1.5 g 8 %
Trans 0 g
Polyunsaturated Fat 1.5 g %
Monounsaturated Fat 7 g %
Cholesterol 0 mg 0 %
Sodium 30 mg 1 %
Potassium 1060 mg 30 %
Carbohydrate 20 g 7 %
Fiber 5 g 20 %
Sugars 13 g
Protein 6 g
Vitamin A 45 %
Vitamin C 100 %
Calcium 10 %
Iron 15 %
Vitamin E 15 %
Vitamin K 110 %
Thiamin 20 %
Riboflavin 20 %
Niacin 30 %
Vitamin B6 25 %
Folate 35 %
Pantothenic Acid 15 %
Phosphorus 20 %
Magnesium 15 %
Selenium 25 %
Manganese 45 %
Molybdenum 25 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • Ground black pepper to taste
  • 16 DOLE® Asparagus, trimmed
  • 4 DOLE Portabella Mushrooms, stemmed
  • 4 Capri tomatoes, halved
  • 2 medium zucchini, cut lengthwise in ¼-inch slices
  • 4 thin slices DOLE Red Onion
  • 1 pkg. (5 oz.). DOLE Arugula
  • Pineapple Chimichurri (recipe below)
  • 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.

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    Grilled Vegetable Stacks with Pineapple Chimichurri Prep Time:30 minutes Cook time:30 minutes Serves: 4
    Nutrition facts: 190 Calories, 11 grams fat
    Ingredients: 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, Ground black pepper to taste, 16 DOLE® Asparagus, trimmed, 4 DOLE Portabella Mushrooms, stemmed, 4 Capri tomatoes, halved, 2 medium zucchini, cut lengthwise in ¼-inch slices, 4 thin slices DOLE Red Onion, 1 pkg. (5 oz.). DOLE Arugula, Pineapple Chimichurri (recipe below), 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.