Grilled vegetable kabobs with rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Commercial oil-free Italian dressing |
| 1 | tablespoon | Minced fresh parsley -or- |
| 1 | teaspoon | Dried parsley flakes |
| 1 | teaspoon | Dried whole basil |
| 2 | Medium-size yellow squash; cut into 1-inch slices | |
| 8 | smalls | Boiling onions |
| 8 | Cherry tomatoes | |
| 8 | Medium-size fresh mushrooms | |
| Nonstick cooking spray | ||
| 2 | cups | Hot cooked long-grain rice (cook without salt or fat) |
Directions
Combine dressing, parsley and basil in a small bowl; cover and chill.
Alternate squash, onions, tomatoes and mushrooms on 8 skewers. Coat grill rack with cooking spray; place on grill over medium coals. Place kabobs on rack, and cook 15 minutes or until vegetables are tender, turning and basting frequently with dressing mixture. To serve, place ½ cup rice on each plate, and top with 2 vegetable kabobs. Yield: 4 servings (about 161 calories per serving).
NOTE: See "Sesame-Ginger Chicken" for complete "Dinner on the Deck" menu.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .