1/4 c. white wine vinegar
2 tbsp. olive oil
2 tbsp. chopped fresh basil or 2 tsp. dried basil leaves, divided
1/2 tsp. salt, divided
1 each zucchini & yellow squash (about 4 oz. each), cut into 1/2" thick slices
2 sm. bell peppers (red, yellow, green or a combination), cut into 1" pieces
1 1/2 lb. ground veal
1 c. fresh bread crumbs
1 lg. egg, beaten slightly
1 garlic clove, minced

Stir together vinegar, oil, 1 tablespoon fresh basil and 1/4 teaspoon salt. Add squash and peppers, tossing to coat well; set aside.

Combine ground veal, bread crumbs, egg, garlic, remaining 1 tablespoon fresh basil and 1/4 teaspoon salt, mixing lightly but thoroughly. Shape into 18 meatballs. Thread meatballs and vegetables alternately on 6 (8 inch) wood 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. (Or broil 5 to 6 inches from heat 8-10 minutes, turning once.) Serve with Garlic-Chive Dip. Serves 6. Note: Soak wooden skewers in water 10 minutes before use.