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.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More