| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Italian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Commercial oil-free Italian dressing |
| 1 |
tb |
Minced fresh parsley -or- |
| 1 |
ts |
Dried parsley flakes |
| 1 |
ts |
Dried whole basil |
| 2 |
|
Medium-size yellow squash; cut into 1-inch slices |
| 8 |
sm |
Boiling onions |
| 8 |
|
Cherry tomatoes |
| 8 |
|
Medium-size fresh mushrooms |
|
|
Nonstick cooking spray |
| 2 |
c |
Hot cooked long-grain rice (cook without salt or fat) |
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).
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, http://www.erols.com/hosey.
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”