Grilled vegetable kabobs with rice

Yield: 4 Servings

Measure 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 \N Medium-size yellow squash; cut into 1-inch slices
8 smalls Boiling onions
8 \N Cherry tomatoes
8 \N Medium-size fresh mushrooms
\N \N Nonstick cooking spray
2 cups Hot cooked long-grain rice (cook without salt or fat)

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, .

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