Grilled Vegetable Kabos
Yield
4 servingsPrep
60 minCook
15 minReady
80 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
salad dressing, italian, low-fat
low-calorie |
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | tablespoon |
parsley leaves
minced fresh |
|
| 1 | medium |
yellow summer squash
cut into 1 1/2 inch pieces |
|
| 8 | small |
boiling onions
|
* |
| 8 | each |
cherry tomatoes
|
|
| 8 | medium |
mushrooms
|
|
| 2 | cups |
rice
brown, cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
salad dressing, italian, low-fat
low-calorie |
|
| 5 | ml |
basil
dried |
*
|
| 15 | ml |
parsley leaves
minced fresh |
|
| 1 | medium |
yellow summer squash
cut into 1 1/2 inch pieces |
|
| 8 | small |
boiling onions
|
* |
| 8 | each |
cherry tomatoes
|
|
| 8 | medium |
mushrooms
|
|
| 473 | ml |
rice
brown, cooked |
|
Directions
Combine salad dressing, basil and parsley; Cover and chill. Alternate squash, onions, tomatoes and mushrooms on 8 skewers. Grill kabobs over medium coals 15 minutes or until Vegetable are tender, turning and basting with dressing mixture frequently.
