Grilled Vegetable Kabobs With Rice
Ingredients
1/2 C. commercial oil-free Italian dressing
1 Tbsp. minced fresh parsley or 1 tsp. dried parsley flakes
1 tsp. dried whole basil
2 med. size yellow squash, cut into 1 inch slices
8 sm. boiling onions
8 cherry tomatoes
8 med. size fresh mushrooms
Vegetable cooking spray
2 C. hot cooked long-grain rice (cooked without salt or fat)
Cooking Instructions
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 1/2 cup rice on each plate, and top with 2 vegetable kabobs. Yield: 4 servings (about 161 calories per serving). Protein 4.3; fat 0.6; carbohydrate 34.8; cholesterol 0; iron 2.1; sodium 284; calcium 70.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)