Veggie Kebabs


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


  1. 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.
  2. 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.
  3. Heat the grill to medium heat. Spray a barbeque cooking pan with cooking spray.
  4. 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.
  5. Divide rice among two serving plates, top each with two kebabs and serve.