Grilled Vegetables With Spanish Wild Rice
|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