Preheat the oven to 400 degrees F.
In a bowl combine the veal
, parsley, bread crumbs
, eggs, garlic, gingerroot, coriander
, oregano, herbes de Provence, lemon pepper, lemon juice
, and salt. With dampened hands, form the mixture into meatballs, each about 2 inches in diameter.
Arrange 4 meatballs interspersed with vegetables of choice, except tomatoes, on six long skewers and place in a baking pan. Brush kabobs with vegetable oil.
Bake the kabobs for 20 minutes, or until juices run clear. If desired, add cherry tomatoes
and place under a preheated broiler about 3 to 4 inches from the heat for 2 to 3 minutes, turning, until golden brown.