• 1 each(s) green and red bell pepper, stems and seeds removed, 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(s) reduced-fat vinaigrette-style Caesar salad dressing, divided
  • 1 Pound(s) 90% lean ground beef
  • 1 Egg, lightly beaten
  • 3/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/4 Cup(s) fat-free milk
  • 3 Tablespoon(s) finely chopped onion
  • 1 Tablespoon(s) finely chopped garlic
  • 1 Teaspoon(s) dried thyme leaves
  • 1 Teaspoon(s) Salt
  • 1/2 Teaspoon(s) pepper
  • Shredded Parmesan cheese (optional)

Cooking Instructions

If using bamboo skewers, soak skewers in water. In medium bowl, toss vegetable pieces with 2 tablespoons dressing; set aside. In large bowl, combine ground 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. Arrange kabobs on broiler pan that has been sprayed with nonstick cooking spray. Drizzle with any dressing remaining in medium bowl. Broil 3 to 4 inches from heat, until meatballs are cooked through (160ºF) and vegetables are tender, about 10 minutes, turning once and brushing with remaining 2 tablespoons dressing. Serve kabobs sprinkled with cheese, if desired.


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