Tangy Veggie Kabobs with Rice
Ingredients:
2 bell peppers, cut into chunks
1 large red onion, cut into chunks
2 zucchinis, sliced into rounds
1 cup cherry tomatoes
For the marinade:
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
1 1/2 cups of long-grain white rice
3 cups of vegetable broth or water
Fresh parsley for garnish
Instructions:
In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper to make the marinade.
Place the bell peppers, red onion, zucchinis, and cherry tomatoes in a large bowl. Pour the marinade over the vegetables and toss to coat them evenly. Let them marinate for at least 30 minutes.
While the vegetables are marinating, prepare the rice. Rinse the rice under cold water until the water runs clear. In a pot, bring the vegetable broth or water to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and keep it warm.
Preheat the grill or grill pan over medium-high heat. Thread the marinated vegetables onto skewers, alternating between the different vegetables.
Grill the veggie kabobs for about 10-12 minutes, turning occasionally, until the vegetables are tender and have grill marks.
To serve, place a portion of rice on each plate and top with the grilled veggie kabobs. Garnish with fresh parsley and serve immediately.
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