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
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.
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
