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Grilled Vegetables With Spanish Wild Rice Recipe
|Oil free italian dressing||1⁄2 Cup (8 tbs) (Commercial)|
|Water||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Dried whole oregano||1 Teaspoon|
|Fresh mushrooms||24 Medium|
|Yellow cherry tomatoes||18 (Pear-Shaped)|
|Sweet onions||3 Medium, cut into 1-inch cubes|
|Sweet red pepper||2 Medium, cut into 1 1/2-inch pieces|
|Zucchini||2 Medium, cut into 1 1/2-inch slices|
|Vegetable cooking spray||1|
|Spanish wild rice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1342 Calories from Fat 66
% Daily Value*
Total Fat 8 g11.9%
Saturated Fat 1.1 g5.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 252.2 mg10.5%
Total Carbohydrates 273 g90.9%
Dietary Fiber 35.3 g141.3%
Sugars 53.2 g
Protein 61 g121.1%
Vitamin A 216.2% Vitamin C 762.1%
Calcium 31.8% Iron 67.2%
*Based on a 2000 Calorie diet
Add mushrooms, cherry tomatoes, onion, red pepper, and zucchini to bag; seal bag, and shake until vegetables are well coated.
Marinate in refrigerator 2 hours, turning occasionally.
Drain vegetables; discard marinade.
Arrange vegetables on 8 (12-inch) skewers.
Coat grill rack with cooking spray, and place on grill over hot coals.
Place kabobs on rack, and cook 12 to 15 minutes or until vegetables are tender.
Place 3/4 cup Spanish Wild Rice on each individual serving plate.
Remove vegetables from skewers, and arrange over rice