zucchini, halved lengthwise and cut into 1-in. (2.5 cm) pieces
red pepper, halved, seeded and cut into 1-in. (2.5 cm) pieces
red onion, cut into 1-in. (2.5 cm) pieces
Greek Dressing with Feta Cheese & Kalamata Olives
plain low-fat yogourt
roughly chopped fresh mint
Original In the Thin Buns
Place skewers in water to soak. Set aside. In a resealable plastic bag, combine meatballs, zucchini, red pepper, red onion and dressing. Set aside for 10 min.
Preheat oven to 425°F (220°C). To make dipping sauce for kabobs, combine feta, yogourt and mint in a small bowl. Set aside.
Remove skewers from water and alternately thread meatballs and vegetables onto skewers. Roast in oven until meatballs are heated through and vegetables are tender-crisp, about 10 min. Serve with dipping sauce and warm thin buns.
Cook up extra meatballs and tuck them into rolls for simple sliders