Combine sliced vegetables in a large bowl with olive oil, salt and pepper. Toss to coat. Assemble the skewers by alternating between the vegetables and polpettes. I like to do two vegetable slices, polpettes, and repeat until there are 4 polpettes per skewer. Gently squeeze the polpettes as you add them to the skewer to secure them and help them cook evenly.
Spray skewers generously with vegetable oil spray and place over a low fire or hot embers. Cook for approximately 8 minutes, turning occasionally to ensure even cooking. Allow vegetables to char along the edges.
For the salad, combine all vegetables, nectarine, mozzarella and pine nuts in a large bowl. In a separate bowl, whisk together lemon juice, olive oil, salt and pepper. Pour over the salad and lightly toss to coat.
Serve alongside the warm, smoky beef polpettes and enjoy!
