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
Oil
Water
Vinegar
Garlic
Whisk Well

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

Make a dip in a small covered bowl:
Yogurt
Lime Juice
Parsley
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.

Enjoy!
Peace in the Kitchen!