Vegetable Kabobs with Rice

1/2 cup Italian salad dressing
1 tablespoon minced fresh parsley
1 teaspoon dried basil
2 medium yellow squash, cut into 1-inch pieces
8 small boiling onions, peeled
8 cherry tomatoes
8 medium fresh mushrooms
2 cups hot cooked rice

In a small bowl, combine dressing, parsley and basil. Alternate the vegetables on eight skewers. Place on a gill rack over medium-hot heat.

Baste with dressing mixture and turn frequently for 15 minutes or until vegetables are tender. To serve, place 1/2 cup rice on each place and top with two kabobs. Makes 4 servings.