Ingredients

• Reynolds Wrap Aluminum Foil
• 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 woodens skewers

Instructions

1. 1 Preheat 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.
2. 2 Make kabobs: Thread squash, zucchini, onion, bell pepper, pineapple, and tomatoes onto skewers. Place on a plate and set aside.
3. 3 Make marinade: Combine olive oil, lemon juice, parsley, lemon zest, garlic, salt, and pepper in a medium bowl; mix well.
4. 4 Brush marinade onto kabobs.
5. 5 Place kabobs on the aluminum foil in the preheated grill and cook, rotating occasionally, until vegetables reach desired doneness, 10 to 15 minutes. Transfer kabobs to a plate to cool before serving.

Nutrition per serving