Serves: 4
Total Calories: 464
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!
This Farmstand Veggie Kabobs recipe is from the Our Favorite Grilling Recipes Cookbook. Download this Cookbook today.
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