Delicious Grilled Fruit and Vegetable Kabobs Recipe

Ingredients

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

Instructions

1. Preheat your grill to a low temperature, around 325°F to 350°F (165°C to 175°C). Line the grill grate with heavy-duty aluminum foil for easy cooking.
2. Assemble the kabobs by threading squash, zucchini, onion, bell pepper, pineapple chunks, and cherry tomatoes onto skewers. Arrange the prepared skewers on a plate and set aside.
3. Prepare the marinade: In a medium-sized bowl, whisk together olive oil, lemon juice, fresh parsley, lemon zest, minced garlic, salt, and black pepper until well combined.
4. Generously brush the marinade over all sides of the vegetable and fruit kabobs, ensuring they are well coated with flavor.
5. Carefully place the marinated kabobs on the prepared aluminum foil on the preheated grill. Cook, turning the kabobs occasionally, until the vegetables are tender and slightly charred, approximately 10 to 15 minutes. Transfer the cooked kabobs to a serving plate to cool slightly before serving.

Nutrition

• Calories: 96 kcal
• Fat Content: 7 g
• Fiber Content: 2 g
• Sugar Content: 3 g
• Sodium Content: 153 mg
• Protein Content: 1 g
• Carbohydrate Content: 8 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g