Grilled Fruit and Vegetable Kabobs

vegetable kabobs

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.

vegetables in bowl

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!

kabobs on grill

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.

kabobs on white plate

recipe photo

Yield: 8 kabobs

Grilled Fruit and Vegetable Kabobs

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Cook Time:   25 minutes

These fresh grilled fruit and veggie kabobs are a great healthy dinner your family will love. Plus, using aluminum foil prevents these kabobs from sticking to the grill, and makes clean-up a breeze.


For the kabobs:

2 small yellow squash, halved lengthwise and cut into 1/4 inch slices
2 small zucchini, halved lengthwise and cut in 1/4 inch slices
1/2 medium red onion, diced in 1/2 pieces
1 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, soak skewers in water for 30 mins before assembly

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 pepper



HEAT grill to low, 325°-350°.
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 over aluminum foil, close grill lid and grill for 20–25 minutes, or until veggies are desired doneness.
TRANSFER kabobs to a plate to cool before serving.


Aluminum foil stops kabobs from sticking to the grill, or fruits and veggies from falling off kabobs.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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This post sponsored by Reynolds Kitchens.

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