Grilled Vegetable Kabos

Simple, colorful vegetable kabobs basted in herb-spiked Italian dressing and grilled until charred and tender.

Yellow squash, boiling onions, cherry tomatoes, and whole mushrooms alternate on skewers for a mix of textures and flavors. The low-fat Italian dressing does triple duty as marinade, basting liquid, and finishing sauce, with dried basil and fresh parsley folded in for an herby boost.

Grill over medium coals and keep turning frequently. The dressing baste caramelizes on the surface of the vegetables, leaving a lightly charred, glossy finish. Fifteen minutes is enough if you’re turning every few minutes.

Serve over brown rice so the grilled juices soak into the grain.

Kitchen Tips

• Use metal skewers or soak wooden ones for at least 30 minutes before grilling. Dry wooden skewers catch fire over coals.
• Cut the squash into thick pieces (about 1 ½ inches) so it doesn’t turn to mush before the onions cook through.
• Par-boil the boiling onions for 3 minutes first. They’re dense and take longer than the other vegetables on the skewer.

Variations

• Add protein: Thread cubes of chicken or shrimp between the vegetables for a complete one-skewer meal.
• Balsamic glaze: Replace the Italian dressing with a balsamic vinaigrette and drizzle with reduced balsamic after grilling for a sweeter, more complex finish.