Ingredients
2 1/2 cups water
1 tablespoon olive oil
one 10-ounce package yellow rice
1 package (2 skewers) chicken kabobs with mesquite seasoning
1 package (2 skewers) beef kabobs with mesquite seasoning

Steps
1. Boil water and olive oil on high for yellow rice. When water boils, add rice and stir; turn heat to low, cover and simmer for 15 minutes. After rice has simmered, remove from heat and set aside for 10 minutes to absorb all liquid.
2. Preheat grill on medium-high.
3. When rice is 10 minutes into cook time, place chicken kabobs on grill; cook for 3 minutes.
4. Place beef kabobs on grill; cook for 3 minutes.
5. Turn both beef and chicken kabobs; continue to cook for 4-5 minutes.
6. Remove kabobs from grill, fluff yellow rice with fork; serve.

Ingredients
2 small to medium yellow squash
1 medium zucchini
1/4 cup balsamic vinaigrette salad dressing
1 teaspoon seasoned salt
large resealable food storage bag
8 ounces sliced Portabella mushrooms

Steps
1. Preheat grill on medium.
2. Wash, remove stem and cut squash and zucchini into quarters.
3. Pour dressing and seasoned salt into large resealable food storage bag; add squash and mushrooms. Shake to coat.
4. Place squash and zucchini on grill seed side down first. This seals in the juices. Cook, turning frequently, for 10-13 minutes or until tender-crisp.
5. Add mushrooms to the grill during the last 5 minutes of cook time, turning frequently. Serve.