Italian Meatball Kabobs

• 2 large 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 eggplant, cut into 1-inch pieces
• 1/2 cup balsamic vinegar
• 1/2 cup olive oil

1. In a large bowl, combine the first 7 ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
2. On 12 metal or soaked wooden skewers, alternately thread meatballs and vegetables. In a small bowl, combine vinegar and oil.
3. 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.

eggs, bread crumbs, parmesan cheese, fresh parsley, italian seasoning, salt, garlic, ground beef, onion, sweet red pepper, zucchini, eggplant, balsamic vinegar, olive oil

Taken from www.tasteofhome.com/recipes/italian-meatball-kabobs/ (may not work)