Typically, kebabs are marinated pieces of fish, meat, or shellfish threaded onto the skewers and then broiled or grilled. This version uses marinated veggies instead.
- 4 wooden skewers, soaked in water for half an hour, or metal skewers
- 1 c. water
- ½ c. brown rice
- ½ c. fat-free Italian dressing
- 1 red pepper, seeded and sliced into 4 pieces
- 1 green pepper, seeded and sliced into 4 pieces
- 1 red onion, cut into 4 wedges
- 1 small zucchini, sliced into 8 pieces
- 8 button mushrooms
- 8 cherry tomatoes
- Put zucchini, onion, mushrooms, tomatoes, and peppers into a ziplock bag. Add Italian dressing, seal and toss to evenly coat the vegetables; marinate for 10-15 minutes.
- Combine rice and water in a pot and heat boiling over high heat. Lower heat and simmer, covered, for about 30 minutes or until the rice is fully cooked. Transfer the cooked rice to a bowl so it stays warm.
- Heat the grill to medium heat. Spray a barbeque cooking pan with cooking spray.
- Thread 2 mushrooms, 2 zucchini slices, 2 tomatoes, 1 wedge of onion, 1 green and 1 red pepper slice onto the skewers and place them on the barbeque pan. Coat the kebabs with the leftover marinade and grill them, rotating as needed, for at least 5 minutes or until the veggies are tender.
- Divide rice among two serving plates, top each with two kebabs and serve.