1/2 c. commercial oil-free Italian dressing
1 tbsp. minced fresh parsley or 1 tsp. dried parsley flakes
1 tsp. dried whole basil
2 med. size yellow squash, cut into 1-inch slices
8 sm. boiling onions
8 cherry tomatoes
8 med. size fresh mushrooms
Vegetable cooking spray
2 c. hot cooked long grain rice, cooked without salt or fat

Pre-cook onions in microwave for 3-5 minutes, just until soft.

Combine dressing, parsley and basil in small bowl; cover and chill. Alternate squash, onions, tomatoes and mushrooms on 8 skewers. Coat grill rack with cooking spray; place on grill over medium coals. Place kabobs on rack and cook 15 minutes or until vegetables are tender, turning and basting frequently with dressing mixture.

To serve, place 1/2 cup rice on each plate, and top with 2 vegetable kabobs. Yield: 4 servings; about 161 calories per serving.