Meatball Veggie Kabobs

By learen

Ingredients

• 1 green bell pepper, seeded and cut into square pieces
• 1 red bell pepper, seeded and cut into square pieces
• 1 yellow squash, cut lengthwise in half and then into square pieces
• 1/4 c reduced fat vinaigrette dressing, divided
• 1 lb lean ground beef
• 3/4 c quaker oats, uncooked
• 1 egg, lightly beaten
• 1/4 c milk
• 3 T finely chopped onion
• 1 T finely chopped garlic
• 1 t dried thyme
• 1 t salt
• 1/2 t pepper
• shredded parmesan cheese, optional

Details

Servings 4

Preparation

Step 1

Heat broiler. Lightly spray rack of broiler pan with nonstick spray. If using bamboo skewers, soak them in water. Toss bell peppers and squash with 2 T dressing in medium bowl and set aside.

Combine beef, oats, egg, milk, onion, garlic, thyme, salt and pepper in large bowl; mix lightly but thoroughly. Shape mixture into 20 meatballs about 1 1/2 inches in diameter. Alternately thread meatballs and vegetables onto 8 skewers. Arrange on broiler pan. Drizzle with any remaining dressing from bowl.

Broil 3 to 4 inches from heat, until meatballs are cooked through. 160 and vegetables are tender. About 10 minutes, turning once and brushing with remaining 2 T dressing.

Serve kabobs sprinkled with cheese if desired.