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)

Combine dressing, parsley and basil in a 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, plate 1/2 cup rice on each plate and top with 2 vegetable kabobs. Yield: 4 servings (about 161 calories per serving).

Protein 4.3, Fat 0.6, Carbohydrate 34.8, Cholesterol 0, Iron 2.1, Sodium 284, Calcium 70.