Farmstand Veggie Kabobs

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

This Farmstand Veggie Kabobs recipe is from the Our Favorite Grilling Recipes Cookbook. Download this Cookbook today.

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