Grilled Fruit and Vegetable Kabobs recipe
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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 ½ medium red onion, diced in 1/2-inch pieces ½ 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 ¼ cup olive oil 3 tablespoons lemon juice 1 tablespoon lemon zest 1 clove garlic, minced fine 3 tablespoons chopped flat-leaf parsley ½ teaspoon salt ½ teaspoon ground black pepper Reynolds Wrap® Aluminum Foil
Nutrition Info
- 95.5 caloriescarbohydrate: 8.4 gcholesterol: : -fat: 7 gfiber: 2.1 gprotein: 1.3 gsaturatedFat: 1 gservingSize: -sodium: 152.8 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Grilled Fruit and Vegetable Kabobs
Directions
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Heat grill to low, 325 degrees 350 degrees.
Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
Combine all ingredients for marinade in medium bowl and mix well.
Brush marinade onto fruit and veggie kabobs.
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.
Transfer kabobs to plate to cool before serving.