Grilled Fruit and Vegetable Kabobs

Name: Grilled Fruit and Vegetable Kabobs
Total time: 30
Yield: 8
Ingredients: 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; 1 tablespoon lemon zest; 1 clove garlic, minced fine; 3 tablespoons chopped flat-leaf parsley; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; Reynolds Wrap® Aluminum Foil

Recipe by Reynolds KitchensR from allrecipes.com

Dinner,Side Dish 30 Mins.

Ingredients

8 servings

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2 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
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2 small zucchini, halved lengthwise and cut in 1/4 inch slices
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0.5 medium red onion, diced in 1/2-inch pieces
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0.5 medium red bell pepper, diced in 1/2-inch pieces
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1 cup sliced fresh pineapple, diced in 1/2-inch pieces
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1 cup cherry tomatoes
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8 wooden skewers
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0.25 cup olive oil

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3 tablespoons lemon juice
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1 tablespoon lemon zest
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1 clove garlic, minced fine
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3 tablespoons chopped flat-leaf parsley
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0.5 teaspoon salt
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0.5 teaspoon ground black pepper
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Reynolds Wrap® Aluminum Foil

Instructions

Heat 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.
Make kabobs: Thread squash, zucchini, onion, bell pepper, pineapple, and tomatoes onto skewers.
Make marinade: Combine olive oil, lemon juice, lemon zest, garlic, parsley, salt, and pepper in a medium bowl; mix well.
Brush marinade onto fruit and veggie kabobs.
Place kabobs on aluminum foil in the preheated grill and cook, rotating occasionally, until veggies reach desired doneness, 10 to 15 minutes.
Transfer kabobs to a plate to cool before serving.