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Vegetable Kabobs with Rice

4 | 1 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Nancy Johnson, Connersville, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 12, 2022

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

TEST KITCHEN APPROVED

Vegetable Kabobs with Rice

4 | 1 Reviews Add your review
Yield:4 servings
Prep:15 min
Cook:15 min
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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
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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.

Nutrition Facts

2 each: 171 calories, 0 fat (0 saturated fat), 0 cholesterol, 70mg sodium, 38g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch.
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