Food Network: Lemon Balsamic Rosemary Skewered Vegetables

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Lemon Balsamic Rosemary Skewered Vegetables
Recipe courtesy Rachael Ray

Ingredients
1 medium to large zucchini cut in half lengthwise,
then into 1/2-inch slices
1 medium to large yellow squash, cut in half lengthwise, then into 1/2-inch
slices
1 pint cherry tomatoes, washed and tops removed
1 lemon, juiced
2 tablespoons balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper
16 stems fresh rosemary, 6 to 8-inch lengths

Directions
Preheat grill pan over high heat.
Combine zucchini, yellow squash and tomatoes in a bowl. Dress veggies with lemon,
vinegar and oil, salt and pepper. Wet rosemary in a bowl of water for 5 minutes.
Thread veggies on rosemary from the bottom of the stems. Fill rosemary stems and
place them on the hot grill. Cook 3 or 4 minutes on each side. Transfer to a
serving plate.