These vibrant vegetable kabobs offer a fresh, healthy twist on classic grilling. The medley of yellow squash, onions, cherry tomatoes, and mushrooms absorbs the tangy flavor of a simple Italian vinaigrette infused with fresh parsley and dried basil. The vegetables are grilled until tender-crisp, retaining their natural sweetness and texture. Served alongside a bed of hot cooked rice, this dish makes for a light yet satisfying meal that is perfect for summer barbecues, quick weeknight dinners, or as a colorful side dish at a potluck. It is entirely plant-based, making it an excellent option for vegan or vegetarian guests. The combination of smoky char from the grill and the bright acidity of the dressing creates a balanced flavor profile that is both comforting and refreshing.
Vegetable Kabobs With Rice
Description
These vibrant vegetable kabobs offer a fresh, healthy twist on classic grilling. The medley of yellow squash, onions, cherry tomatoes, and mushrooms absorbs the tangy flavor of a simple Italian vinaigrette infused with fresh parsley and dried basil. The vegetables are grilled until tender-crisp, retaining their natural sweetness and texture. Served alongside a bed of hot cooked rice, this dish makes for a light yet satisfying meal that is perfect for summer barbecues, quick weeknight dinners, or as a colorful side dish at a potluck. It is entirely plant-based, making it an excellent option for vegan or vegetarian guests. The combination of smoky char from the grill and the bright acidity of the dressing creates a balanced flavor profile that is both comforting and refreshing.Ingredients
Directions
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In a small bowl, whisk together the Italian salad dressing, minced fresh parsley, and dried basil to create the marinade.
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Prepare the vegetables: peel the boiling onions, cut the yellow squash into 1-inch rounds, and keep the mushrooms whole or halved if large.
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Thread the vegetables onto eight skewers, alternating between squash, onions, tomatoes, and mushrooms.
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Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
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Place the skewers on the grill rack over medium-hot coals.
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Baste the vegetables generously with the remaining dressing mixture.
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Turn the skewers frequently, continuing to baste, and grill for 15 minutes or until the vegetables are tender and lightly charred.
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To serve, place 1/2 cup of hot cooked rice on each plate and top with two vegetable kabobs.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 91.3kcal
- % Daily Value *
- Total Fat 7.9g13%
- Saturated Fat 1.3g7%
- Cholesterol 0.0mg0%
- Sodium 83.1mg4%
- Total Carbohydrate 6.4g3%
- Dietary Fiber 0.7g3%
- Sugars 4.5g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent them from burning on the grill.
You can substitute the yellow squash with zucchini or bell peppers for a different color and flavor profile.
For best results, ensure the rice is cooked and kept warm while you grill the vegetables.
Any leftover dressing can be stored in the refrigerator for up to 3 days and used as a salad dressing.
