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Serves: 4
Total Calories: 464

1/2 cup Italian salad dressing
1 tablespoon fresh parsley , minced
1 teaspoon fresh basil , chopped
1/2 teaspoon fresh chives , chopped
2 yellow squash or zucchini , sliced 1-inch thick
2 onions , sliced into wedges
8 cherry tomatoes
8 mushrooms
2 cups prepared long-grain rice

Combine salad dressing and herbs in a small bowl; cover and chill. Alternate squash slices, onion wedges, tomatoes and mushrooms evenly among 8 skewers; brush with dressing mixture, reserving excess. Place skewers on grill rack over medium coals; grill for 15 minutes, or until vegetables are tender, turning and basting frequently with reserved dressing mixture. To serve, place 1/2 cup rice on each plate and top with 2 kabobs.

Tip: Grill veggies on rosemary skewers for a savory change. To make the skewers, pull off all but the top leaves from the stem and whittle the opposite end into a point. Slide on vegetables and grill…delicious!

Nutritional Facts:

Serves: 4
Total Calories: 464
Calories from Fat: 108

More Recipes from the Our Favorite Grilling Recipes Cookbook:
Farmstand Veggie Kabobs
Garden Patch Grilled Vegetables
Herbed Potato Wedges
Roasting Ears with Spicy Butter
Stacie’s Grilled Pizza
Sweet Onion Quesadillas
Yummy Parmesan Potatoes