Friday, July 15, 2016

Grilled Fruit and Vegetable Kabobs

These colorful and healthy kabobs are delicious. The marinade really makes these flavorful.  They make the perfect summertime side dish for whatever you're grilling.  I served these along side grilled BBQ chicken.  This is a recipe from Allrecipes.

Here is the beautiful rainbow of veggies and fruits needed to make these yummy kabobs.  Pineapple, cherry tomatoes, zucchini, yellow squash, red and green bell peppers, and red onions.

Thread the fruit and veggies onto the skewers.

In a small mixing bowl,  combine the olive oil, lemon juice, lemon zest, garlic, parsley, salt and pepper.  Brush the marinade over the fruit and veggie skewers.

Line the grill with Reynolds wrap aluminum foil. Using foil on the grill grates really helps keep the kabobs from sticking and falling thru grates.  Plus it makes clean-up a breeze.  Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes or until done.

For the Kabobs:
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
1/2 medium red onion, diced in 1/2-inch pieces
1/2 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

For the Marinade:
1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon lemon zest
1 clove garlic, minced fine
3 tablespoons chopped flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Reynolds Wrap® Aluminum Foil


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(R) Aluminum Foil.
6.  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.