Vegetable kabobs with rice

Yield: 4 Servings

Measure Ingredient
½ cup Italian Salad dressing
1 tablespoon Fresh parsley -- minced
1 teaspoon Dried basil
2 mediums Yellow squash -- cut in 1\"
\N \N Pieces
8 smalls Boiling onions -- peeled
8 \N Cherry tomatoes
8 mediums Fresh mushrooms
2 cups Hot cooked rice

In a small bowl, combine dressing, parsley and basil. Alternate the vegetables on eight skewers. Place on a grill rack over medium-hot coals. Baste with dressing mixture and turn frequently for 15 minutes or until vegetables are tender. To serve, place ½ cup rice on each plate and top with two kabobs.

Recipe By : Taste Of Home June/July '96

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