Vegetarian Kebabs

• 8 cherry tomatoes
• 8 button mushrooms
• 1 small zucchini, sliced into 8 pieces
• 1 red onion, cut into 4 wedges
• 1 green bell pepper, seeded and cut into 4 pieces
• 1 red bell pepper, seeded and cut into 4 pieces
• 12 cup fat-free Italian salad dressing
• 12 cup brown rice
• 1 cup water
• 4 wooden skewers, soaked in water for 30 minutes or 4 metal skewers

1. In a large sealable plastic bag add tomatoes, mushrooms, zucchini, onion and peppers.
2. Pour italian dressing over vegetables and shake to coat well.
3. Marinate at least 10 minutes.
4. In a medium saucepan over high heat combine the rice and water, bring to a boil.
5. Reduce heat to low and cover simmering until the water is absorbed and rice is tender, approximately 30 minutes.
6. Transfer rice to a small bowl and keep warm.
7. Prepare a hot fire in a charcoal/gas grill or broiler.
8. Lightly coat grill rack or broiler pan with nonstick cooking spray, spraying away from heat source.
9. Adjust cooking rack at least 4 to 6 inches away from the heat.
10. Thread 2 tomatoes, mushrooms, zucchini slices and 1 onion wedge, green pepper and red pepper onto each soaked or metal skewer.
11. Place kebabs on the grill rack/broiler pan and baste with leftover marinade.
12. Grill/broil the kebabs until the vegetables are tender, turning as needed, approximately 5 to 8 minutes.
13. Divide rice onto 2 plates, top with 2 kebabs and serve immediately.

tomatoes, mushrooms, zucchini, red onion, green bell pepper, red bell pepper, italian salad dressing, brown rice, water, wooden skewers

Taken from www.food.com/recipe/vegetarian-kebabs-237220 (may not work)