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Vegetable Kabobs with Rice

 Vegetable Kabobs with Rice
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
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.