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Prep
Difficulty
Easy
Time
Estimate
30 mins
Soak the skewers if yours are wooden. Chop the red onion for the salad and soak. Prepare your grill for the meatballs. Slice the bread and fill with the buttery goodness. Wrap in a foil and place on the grill in an in-direct heat location. Shred the zucchini and make the meatballs. Cut the remaining onion and zucchini. Skewer on to the sticks. Place the filled skewers on the grill. Chop the remaining ingredients for the salad and toss together in a separate bowl with the dressing. Plan to add the onion at the last minute.
Simply toss these together when in season- if they are flavorful enough they will only need a splash of olive oil and vinegar to make it a complete side.
Meatballs are skewered with chunks of zucchini, onions, and whatever is skewerable & grillable. Seared up they get a bit of hamburger crust and flavor. A bit of the veggies are shredded in for extra flavor and moisture as we well.
While you grill a main dish and veggies, wrap this garlic-stuffed French bread in foil and warm up to be ready to go when dinner is served. Butter makes it a bit extra tasty, but straight olive oil will do the trick as well. Use any fresh herbs hanging out in your garden or even a sprinkle of dried Italian herbs if that’s all you have.
