Description
These fresh grilled fruit and veggie kabobs are a great healthy dinner your family will love. Plus, using aluminum foil prevents these kabobs from sticking to the grill, and makes cleanup a breeze.
Ingredients
- 2 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
- 2 small zucchini, halved lengthwise and cut in 1/4 inch slices
- ½ medium red onion, diced in 1/2-inch pieces
- ½ medium red bell pepper, diced in 1/2-inch pieces
- 1 cup sliced fresh pineapple, diced in 1/2-inch pieces
- 1 cup cherry tomatoes
- 8 wooden skewers
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 clove garlic, minced fine
- 3 tablespoons chopped flat-leaf parsley
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Reynolds Wrap® Aluminum Foil
Instructions
- Heat the grill to low
- 325 degrees F to 350 degrees F (165 degrees C to 175 degrees C). Line the grill grate with Reynolds Wrap aluminum foil.
- Make kabobs: Thread squash
- zucchini
- onion
- bell pepper
- pineapple
- and tomatoes onto skewers.
- Make marinade: Combine olive oil
- lemon juice
- lemon zest
- garlic
- parsley
- salt
- and pepper in a medium bowl; mix well.
- Brush marinade onto fruit and veggie kabobs.
- Place kabobs on aluminum foil in the preheated grill and cook
- rotating occasionally
- until veggies reach desired doneness
- 10 to 15 minutes.
- Transfer kabobs to a plate to cool before serving.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 8