Farmstand Veggie Kabobs

Makes 4 servings

1/2 c. Italian salad dressing

1 T. fresh parsley, minced

1 t. fresh basil, chopped

1/2 t. fresh chives, chopped

2 yellow squash or zucchini, sliced 1-inch thick

2 onions, sliced into wedges

8 cherry tomatoes

8 mushrooms

2 c. 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.

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!