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.
What You Need
Original recipe yields 8 servings
For the kabobs:
2 small yellow squash, halved lengthwise and cut into 1/4 inch slices
2 small zucchini, halved lengthwise and cut in 1/4 inch slices
1/2 medium red onion, diced in 1/2 pieces
1 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
8 For the marinade:
1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon lemon zest
1 clove garlic, minced fine
3 tablespoons chopped flatleaf parsley
1/2 teaspoon salt
1/2 teaspoon pepper
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Let's Make It
1.Heat grill to low, 325 degrees 350 degrees .
2.Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
3.Combine all ingredients for marinade in medium bowl and mix well.
4.Brush marinade onto fruit and veggie kabobs.
5.Line grill with Reynolds Wrap® Aluminum Foil.
.Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
7.Transfer kabobs to plate to cool before serving.
Reynolds Kitchens tip
Who knew making kabobs on the grill was so easy and messfree? When you line your grill with foil, these fresh fruit and veggie kabobs won’t stick to the grill grates. You also won’t lose any pieces of fruit or veggies that may fall off the kabobs because the foil will be there to “catch” them!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.