Photo: Lemon Balsamic Rosemary Skewered Vegetables Recipe
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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By michellea875_70...
North Attleboro, MA
on October 06, 2008
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They were ok.....Flavor was ok, nothing special. It was difficult to get the vegetables on the rosemary stems! You really need to make sure they are strong enough all the way down the stem. I found most of my stems to be too weak.
By anni_1200645
Yucaipa, CA
on August 14, 2005
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We have made this twice now and it is so easy and the kids like it! Yummy!
By Chef #608274
san jose, CA
on May 07, 2005
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It have a very good flavor. Great texture. Good next of veg.
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