Monday, March 31, 2014

Vegetarian Mediterranean Meatball Kabobs

Preheat the oven to 400 degrees.
If using Wooden Skewers, begin soaking them in water before starting this recipe.

3 1/2 TBS Tomato Paste
1 TBS water
1 clove Garlic, minced
1/2 C reduced Fat Yogurt
2 tsp chopped Fresh Parsley
Red Onion, cut into chunks
1 package of Quorn Meatless Meatballs (do not thaw)
2 TBS Olive Oil or Grape Seed Oil
1 tsp Apple Cider Vinegar
1 tsp Lime Juice
1 Green Bell Pepper, cut into chunky pieces
1 package of Cherry Tomatoes
1 package of Button Mushrooms

In a large covered bowl:
Tomato Paste
Whisk Well

Add Frozen Meatballs
Stir to coat well
Cover and refrigerate 1 hour.

Make a dip in a small covered bowl:
Lime Juice
Cover and Refrigerate until Kabobs are baked.

Thread skewers, alternating Meatballs and Vegetables. (if using wooden skewers, soak them in water to prevent burning)
Place Kabobs on a sheet pan lined with foil.
Bake at 400 degrees for 10 - 15 minutes, turning occasionally.

Serve with Yogurt Dip.

Peace in the Kitchen!

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