Lemon Balsamic Rosemary Skewered Vegetables

Total Time:
23 min
Prep:
15 min
Cook:
8 min

Yield:
4 servings
Level:
Easy

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.


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