Grilled Fruit and Vegetable Kabobs

These Hawaiian grilled veggie kabobs with pineapple and fresh veggies are a great healthy summertime dinner. Plus, aluminum foil makes for easy cleanup!

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 96 Calories

Ingredients

• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1 cup cherry tomatoes
• 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
• 1 cup sliced fresh pineapple, diced in 1/2-inch pieces
• 8 wooden skewers
• 1 clove garlic, minced fine
• 3 tablespoons chopped flat-leaf parsley
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.25 cup olive oil
• Reynolds Wrap Aluminum Foil
• 0.5 medium red onion, diced in 1/2-inch pieces
• 0.5 medium red bell pepper, diced in 1/2-inch pieces

Recipe Instructions

Step 1

Preheat 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.

Step 2

Make kabobs: Thread squash, zucchini, onion, bell pepper, pineapple, and tomatoes onto skewers. Place on a plate and set aside.

Step 3

Make marinade: Combine olive oil, lemon juice, parsley, lemon zest, garlic, salt, and pepper in a medium bowl; mix well.

Step 4

Brush marinade onto kabobs.

Step 5

Place kabobs on the aluminum foil in the preheated grill and cook, rotating occasionally, until vegetables reach desired doneness, 10 to 15 minutes. Transfer kabobs to a plate to cool before serving.