 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
When the temperatures are high, and so is your craving for Italian fare, turn to these deliciously different kabobs. A green salad and rustic bread are all you'll need to complete this summer meal. âMarie Rizzio, Interlochen, Michigan Ingredients:
2 eggs, lightly beaten |
2/3 cup seasoned bread crumbs |
1/2 cup grated parmesan cheese |
1/4 cup minced fresh parsley |
4 teaspoons italian seasoning |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
2-1/2 pounds ground turkey or beef |
1 medium onion, cut into 1-inch pieces |
1 medium sweet red pepper, cut into 1-inch pieces |
1 medium zucchini, cut into 1-inch pieces |
1/2 small eggplant, cut into 1-inch pieces |
1/2 cup balsamic vinegar |
1/2 cup olive oil |
Directions:
1. In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
2. On 12 metal or soaked wooden skewers, alternately thread meatballs and vegetables. In a small bowl, combine vinegar and oil.
3. Grill kabobs, covered, over medium heat for 8-10 minutes or until meatballs are no longer pink and vegetables are tender, basting frequently with vinegar mixture and turning occasionally. Yield: 12 kabobs.
|
|