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Grilled Vegetables With Spanish Wild Rice

Diet.Chef's picture
  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)

Combine first 4 ingredients in a large zip-top heavy-duty plastic bag; seal bag, and shake well.
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

Recipe Summary

Main Dish
Rice, Vegetable

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

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


Grilled Vegetables With Spanish Wild Rice Recipe