MARINADE:

1 tbsp. minced fresh rosemary
1 tbsp. minced garlic
1 tsp. red pepper flakes
1 tsp. ground black pepper
1 tsp. low-sodium soy sauce
2 tbsp. balsamic vinegar
1 tbsp. water
1 tbsp. olive oil

KABOBS:

2 lb. round tip or eye of round
2 med. zucchini, thickly sliced
4 yellow or sweet red peppers, cut 1 1/2 inch pieces
2 med. onions, cut into wedges
32 cherry tomatoes
4 c. hot cooked brown rice

TO MAKE MARINADE: In large bowl, combine all marinade ingredients and set aside.

TO MAKE KABOBS: Place beef in freezer until partially frozen, 20 minutes. Trim off fat and cut meat into 24 (2 inch) cubes. Add to marinade and toss well to coat. Cover and refrigerate overnight.

Two hours before cooking, soak 20 (8 inch) bamboo skewers in water. Drain beef, reserve leftover marinade for later. Thread meat and vegetables on skewers. Broil or grill about 4 inches form heat 12-15 minutes or until lightly browned. Baste with marinade while grilling. Serve over hot rice. Serves 8. 317 calories.