Now that the warmer weather is here, we’ve been grilling a few times a week, in addition to the weekends. This past weekend, my husband even made some crab legs on the grill for Mother’s Day. It was nice eating those out on the patio. They are so tasty, but so messy too!
There’s so many things we make on the grill, but I’d have to say the funnest thing to make for us is kabobs. I mean who doesn’t just love food on a stick? Especially when it’s been grilled over an open flame.
For these kabobs, I wanted to showcase the abundance of fresh summer fruits and vegetables, so I used a combination of summer squash, sweet bell peppers, red onions, pineapples and tomatoes to make a wonderful kabob perfect for health conscious people, vegetarians and kids.
For the marinade, I just used a combination of lemon, garlic and Italian parsley to make a simple light flavor to compliment these kabobs.
This marinade can also be used on grilled chicken, shrimp or a firm fish. How fun would it be to serve some shrimp kabobs along with these tasty fruit and veggie kabobs!
Before grilling these kabobs, I line my grill with Reynolds® Wrap Aluminum Foil. This foil is such a useful tool when I’m grilling delicate items like these kabobs. And it makes cleanup so easy! Just gather up the foil, and toss it in the wastebasket.
Here’s a short video I did for this recipe.
For more recipes and Reynolds Kitchen Tips on how to Make Meal Magic, visit community.epicurious.com/makemealmagic!
This post sponsored by Reynolds Kitchens.