Ingredients

1 each green and red bell pepper, 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
1 pound 90 percent lean ground beef
1 egg, lightly beaten
3/4 cup uncooked oats, quick or old-fashioned
1/4 cup fat-free milk
3 tablespoon finely chopped onion
1 tablespoon finely chopped garlic
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
Shredded Parmesan cheese, optional

Directions

In medium bowl, toss vegetable pieces with 2 tablespoons dressing; set aside; In large bowl, combine 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 (bamboo skewers should be pre-soaked in water).

Arrange kebabs on broiler pan that has been sprayed with cooking spray. Drizzle with any dressing remaining in medium bowl. Broil 3-4 inches from heat, until meatballs are cooked through (160 degrees) and vegetables are tender, about 10 minutes, turning once and brushing with remaining 2 tablespoons dressing. Serve sprinkled with Parmesan, if desired.

Nutrients: 410 calories, 170 fat calories, 165 mg cholesterol, 1,080 mg sodium, 26 g carbohydrates, 4 g dietary fiber, 36 g protein.