GRILLED
VEGETABLE KABOBS WITH RICE
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" 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)
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
161 calories per serving. Protein 4.3; fat 0.6; carbohydrate
34.8; cholesterol 0;
iron 2.1; sodium 284; calcium 70.
Weight Watcher Points - 3 Points
