Colorful Fruit and Vegetable Kabobs

Coming up with fun, appetizing side dishes for summer cookouts and backyard gatherings can feel like a real puzzle. Between juggling the main course on the grill and trying to please different taste preferences, it’s easy to fall back on the same old potato salad or coleslaw routine.

That’s where these fruit and vegetable kabobs come to the rescue: they’re fresh and tasty, super easy to prep ahead of time, and you can mix and match ingredients based on what’s in season or what your guests prefer.

What Kind of Vegetables Should I Use?

While this recipe calls for specific vegetables like squash, zucchini, and bell peppers, you can really mix and match based on what’s in season or what you prefer. Summer squash varieties like yellow squash and zucchini are perfect for kabobs because they’re firm enough to hold their shape but cook quickly and evenly on the grill. Red bell peppers add a sweet crunch, but you could swap in any color bell pepper – green ones will give a slightly more bitter taste, while orange and yellow are on the sweeter side. Just make sure to cut your veggies into similar-sized pieces (about 1/2 inch) so they cook evenly, and try to choose vegetables with similar cooking times to pair together on each skewer.

Options for Substitutions

These colorful kabobs are super adaptable – here’s how you can mix things up:

• Vegetables: Feel free to swap any of the veggies based on what you have. Try mushrooms instead of squash, green bell peppers for red ones, or white onion instead of red. Just keep the pieces similar in size for even cooking.
• Pineapple: Not a fan of pineapple or can’t find fresh? Try chunks of mango, peaches, or even firm nectarines. If using canned pineapple, make sure to drain it well.
• Wooden skewers: Metal skewers work just as well and you won’t need to soak them first. If you don’t have either, you can cook everything in a grill basket.
• Lemon juice and peel: Lime works great here too – just swap it in at the same amounts. Orange is another nice option, but you might want to use a bit less juice since it’s sweeter.
• Parsley: Other herbs like cilantro, basil, or mint can step in for parsley. Just remember that basil and mint have stronger flavors, so you might want to use a bit less.
• Olive oil: Any neutral cooking oil like vegetable or avocado oil will work fine here. Just avoid oils with low smoke points like flaxseed oil.

Watch Out for These Mistakes While Grilling

The biggest mistake when making kabobs is skipping the crucial step of soaking wooden skewers in water for at least 30 minutes before use – this prevents them from burning on the grill and potentially ruining your beautiful arrangement. Another common error is cutting vegetables in different sizes, which leads to uneven cooking – keeping your pieces uniform (about 1/2 inch) ensures everything cooks at the same rate. To prevent your veggies from spinning around when you flip the kabobs, try using two parallel skewers instead of one, and avoid overcrowding your ingredients as this can lead to steaming rather than proper grilling. For the juiciest results, brush your kabobs with the olive oil mixture several times during cooking, and remember to leave small spaces between ingredients to allow heat to circulate properly.

What to Serve With Fruit and Vegetable Kabobs?

These colorful kabobs make a fantastic side dish, but they can easily become the star of a complete meal with the right pairings. They’re perfect alongside grilled proteins like chicken breast, salmon, or shrimp – just cook everything on the grill at the same time for an easy summer dinner. For a heartier meal, serve these kabobs over a bed of fluffy quinoa or brown rice to soak up all those tasty juices. If you’re keeping things simple, a crusty piece of garlic bread or warm pita makes a great addition, perfect for rounding out the meal without overshadowing these fresh flavors.

Storage Instructions

Prep Ahead: You can prep these kabobs up to 24 hours in advance! Just assemble them, cover with plastic wrap, and keep them in the fridge until you’re ready to grill. The marinade can also be made ahead and stored separately in the fridge – just give it a quick shake before using.

Keep: Already grilled kabobs? No problem! Place them in an airtight container and pop them in the fridge for up to 3 days. The veggies might get a bit softer, but they’ll still taste great in salads or as a side dish.

Serve Later: If you’re planning to serve your leftover kabobs, just bring them to room temperature for about 15 minutes first. You can enjoy them cold in a salad, or give them a quick 1-2 minute warm-up on the grill or in the microwave if you prefer them warm.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 450-500
• Protein: 5-10 g
• Fat: 40-45 g
• Carbohydrates: 30-35 g

Ingredients

• Aluminum foil
• 2 small yellow squash, split lengthwise and sliced into 1/4-inch sections
• 2 small zucchini, split lengthwise and sliced into 1/4-inch sections
• 1/2 medium red onion, diced into 1/2-inch chunks
• 1/2 medium red bell pepper, diced into 1/2-inch chunks
• 1 cup fresh pineapple, chopped into 1/2-inch pieces
• 1 cup cherry tomatoes
• 8 wooden skewers
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3 tablespoons chopped parsley
• 1 tablespoon grated lemon peel
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Step 1: Preheat the Grill and Prepare the Grate

Start by preheating your grill to a low temperature, between 325 degrees F and 350 degrees F (165 degrees C to 175 degrees C).

Once preheated, line the grill grate with Reynolds Wrap aluminum foil to prevent sticking and ensure easy cleanup.

Step 2: Assemble the Kabobs

Prepare your vegetables for the kabobs by threading pieces of squash, zucchini, onion, bell pepper, pineapple, and tomatoes onto skewers.

Arrange the assembled kabobs on a plate and set them aside while you prepare the marinade.

Step 3: Prepare the Marinade

In a medium bowl, combine olive oil, lemon juice, parsley, lemon zest, minced garlic, salt, and pepper.

Mix these ingredients well to create a flavorful marinade.

This will impart delicious tastes and aromas to the vegetables.

Step 4: Marinate the Kabobs

Using a brush, generously apply the prepared marinade over the threaded vegetables on the skewers.

Ensure each piece is coated thoroughly for maximum flavor absorption.

Step 5: Grill the Kabobs

Place the marinated kabobs onto the aluminum foil-lined grill grate.

Cook them on the preheated grill, rotating occasionally to ensure even cooking.

Grill the kabobs for about 10 to 15 minutes, or until the vegetables reach your desired level of doneness.

Step 6: Cool and Serve

Once the kabobs are perfectly grilled, transfer them to a plate and allow them to cool slightly before serving.

Enjoy these flavorful, healthy kabobs as a delightful addition to your meal!