Grilled Vegetable Kabobs With Rice Recipe
Servings: 4
Ingredients
- 1/2 c. Commercial oil-free Italian dressing
- 1 Tbsp. Chopped fresh parsley -or possibly-
- 1 tsp Dry parsley flakes
- 1 tsp Dry whole basil
- 2 med -size yellow squash, cut into 1-inch slices
- 8 sm Boiling onions
- 8 x Cherry tomatoes
- 8 med -size fresh mushrooms Nonstick cooking spray
- 2 c. Warm cooked long-grain rice (cook without salt or possibly 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 min or possibly till vegetables are tender, turning and basting frequently with dressing mix. To serve, place 1/2 c. rice on each plate, and top with 2 vegetable kabobs.
- Yield: 4 servings (about 161
- NOTE: See "Sesame-Ginger Chicken" for complete "Dinner on the Deck" menu.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 348g | |
| Recipe makes 4 servings | |
| Calories 182 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.58g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 525mg | 22% |
| Potassium 495mg | 14% |
| Total Carbs 40.03g | 11% |
| Dietary Fiber 3.9g | 13% |
| Sugars 9.74g | 6% |
| Protein 4.55g | 7% |
