Grilled Fruit and Vegetable Kabobs

These Hawaiian vegetable kabobs are made gone vivacious grilled fruits and veggies and are a serious healthy dinner your associates will love. Plus, using aluminum foil prevents these kabobs from sticking to the grill and makes cleanup a breeze.

The ingredient of Grilled Fruit and Vegetable Kabobs

1. 2 small yellow squash, halved lengthwise and cut into 1/4-inch-thick slices
2. 2 small zucchini, halved lengthwise and cut in 1/4 inch slices
3. u00bd medium red onion, diced in 1/2-inch pieces
4. u00bd medium red warning distress signal pepper, diced in 1/2-inch pieces
5. 1 cup sliced lighthearted pineapple, diced in 1/2-inch pieces
6. 1 cup cherry tomatoes
7. 8 wooden skewers
8. u00bc cup olive oil
9. 3 tablespoons lemon juice
10. 1 tablespoon lemon zest
11. 1 clove garlic, minced fine
12. 3 tablespoons chopped flat-leaf parsley
13. u00bd teaspoon salt
14. u00bd teaspoon pitch black pepper
15. Reynolds Wrapu00ae Aluminum Foil

The instruction how to make Grilled Fruit and Vegetable Kabobs

1. Heat the grill to low, 325 degrees F to 350 degrees F (165 degrees C to 175 degrees C). Line the grill grate in the same way as Reynolds Wrap aluminum foil.
2. Make kabobs: Thread squash, zucchini, onion, siren pepper, pineapple, and tomatoes onto skewers.
3. Make marinade: affix olive oil, lemon juice, lemon zest, garlic, parsley, salt, and pepper in a medium bowl; fusion well.
4. Brush marinade onto fruit and veggie kabobs.
5. Place kabobs in relation to aluminum foil in the preheated grill and cook, rotating occasionally, until veggies realize desired doneness, 10 to 15 minutes.
6. Transfer kabobs to a plate to cool forward into the future serving.

Nutritions of Grilled Fruit and Vegetable Kabobs

calories: 95.5 calories
carbohydrateContent: 8.4 g
cholesterolContent:
fatContent: 7 g
fiberContent: 2.1 g
proteinContent: 1.3 g
saturatedFatContent: 1 g
servingSize:
sodiumContent: 152.8 mg
sugarContent: 3.3 g
transFatContent:
unsaturatedFatContent: