| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Italian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Commercial oil-free Italian |
|
|
dressing |
| 1 |
T |
Minced fresh parsley -or- |
| 1 |
t |
Dried parsley flakes |
| 1 |
t |
Dried whole basil |
| 2 |
|
Medium-size yellow squash |
|
|
cut into 1-inch slices |
| 8 |
|
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.
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