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Vegetable Kabobs with Rice Recipe
Vegetable Kabobs with Rice Recipe photo by Taste of Home

Vegetable Kabobs with Rice Recipe

Publisher Photo
My husband and I like gardening, and these kabobs are a fun way to enjoy our fresh vegetables. They're so easy to make and they can grill right along the main course. -Nancy Johnson, Connersville, Indiana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1/2 cup Italian salad dressing
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon dried basil
  • 2 medium yellow squash, cut into 1-inch pieces
  • 8 small boiling onions, peeled
  • 8 cherry tomatoes
  • 8 medium fresh mushrooms
  • 2 cups hot cooked rice

Nutritional Facts

One serving (prepared with fat-free dressing; rice prepared without added salt) equals 171 calories, trace fat (0 saturated fat), 0 cholesterol, 70 mg sodium, 38 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch.

Directions

  1. In a small bowl, combine dressing, parsley and basil. Alternate the vegetables on eight skewers. Place on a gill rack over medium-hot heat. Baste with dressing mixture and turn frequently for 15 minutes or until vegetables are tender. To serve, place 1/2 cup rice on each place and top with two kabobs. Yield: 4 servings.
Originally published as Vegetable Kabobs with Rice in Taste of Home June/July 1996, p31

Nutritional Facts

One serving (prepared with fat-free dressing; rice prepared without added salt) equals 171 calories, trace fat (0 saturated fat), 0 cholesterol, 70 mg sodium, 38 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch.

Reviews for Vegetable Kabobs with Rice

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Reviewed Jul. 18, 2014

This was super simple and tasty, I added zucchini.

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