Recipe: Meatball Veggie Kabobs

MEATBALL VEGGIE KABOBS

FOR THE VEGETABLES:
1 each green and red bell pepper, stems and seeds removed, cut into 1 1/4-inch pieces
1 yellow squash, cut lengthwise in half and then into 1 1/4-inch pieces
1/4 cup reduced-fat vinaigrette-style Caesar salad dressing, divided use
FOR THE MEATBALLS:
1 pound 90 percent lean ground beef
1 egg, lightly beaten
3/4 cup quick or old fashioned oats, uncooked
1/4 cup fat-free milk
3 tablespoons finely chopped onion
1 tablespoon finely chopped garlic
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
Shredded parmesan cheese, optional

If using bamboo skewers, soak in water.

In medium bowl, toss vegetable pieces with 2 tablespoons dressing; set aside.

In large bowl, combine ground beef, egg, oats, milk, onion, garlic, thyme, salt and pepper; mix lightly but thoroughly. Shape mixture into 20 meatballs, about 1 1/2 inches in diameter.

Alternately thread meatballs and vegetables onto eight 12-inch bamboo or metal skewers. Arrange kabobs on broiler pan that has been sprayed with nonstick spray. Drizzle with any dressing remaining in medium bowl.

Broil 3-4 inches from heat, until meatballs are cooked through (160 degrees F) and vegetables are tender, about 10 minutes, turning once and brushing with remaining 2 tablespoons dressing. Serve with cheese, if desired.

Makes 4 servings
Source: Quaker Oats