- 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
- 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(R) 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.