Ingredients
30 frozen fully cooked Italian meatballs (1/2 ounce each) , thawed2 medium zucchini, cut into 1/2-inch slices2 medium yellow summer squash, cut into 1/2-inch slices12 cherry tomatoes12 pearl onions1 cup barbecue sauceHot cooked rice
Preparation
On metal or soaked wooden skewers, alternate meatballs, zucchini, summer squash, tomatoes and onions. Grill, uncovered, over medium heat for 6 minutes, turning once.
Baste with barbecue sauce. Grill 8-10 minutes longer or until meatballs are heated through and vegetables are tender, turning and basting frequently. Serve over rice.
