Italian Meatball Kabobs

Name: Italian Meatball Kabobs
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 12 kabobs.
Ingredients: 2 large Eggland's Best 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 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 Eggland's Best eggplant, cut into 1-inch pieces; 1/2 cup balsamic vinegar; 1/2 cup olive oil

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. —Marie Rizzio, Interlochen, Michigan

Ingredients

2 large Eggland's Best 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 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 Eggland's Best eggplant, cut into 1-inch pieces
1/2 cup balsamic vinegar
1/2 cup olive oil

Directions

In a large bowl, combine the first 7 ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
On 12 metal or soaked wooden skewers, alternately thread meatballs and vegetables. In a small bowl, combine vinegar and oil.
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.