Ingredients:

1½ lbs Ground Veal 750g
¼ cup white wine vinegar 60ml
2 tablespoons olive oil 30ml
2 tablespoons chopped fresh basil 30ml
or
2 teaspoons dried basil leaves, divided 10ml
½ teaspoon salt, divided 2ml
1 garlic clove, minced
1 each zucchini and yellow squash, cut into ½” thick slices (4 oz each)
2 small bell peppers, red, yellow, green or a combination,
cut into 1-inch pieces
1 cup fresh bread crumbs 250ml
1 large egg, beaten slightly

Methods:

Stir together vinegar, oil, 1 tablespoon fresh basil and ¼ teaspoon salt.Add squash and peppers, tossing to coat well, set aside.Combine ground veal, bread crumbs, egg, garlic, remaining 1n tablespoon of fresh basil and ¼ teaspoon salt, mixing lightly but thoroughly.Shape into 18 meatballs.
Thread meatballs and vegetables alternately on 6 (8″) skewers.Brush veal and vegetables lightly with remaining marinade.Place kabobs on grid over medium coals, and grill 12-14 minutes, turning once, just until veal is cooked through.