Name: Lemon Balsamic Rosemary Skewered Vegetables
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H23M0.000S
Yield: 4 servings
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

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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: 30-Minute Finger Food

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Lemon Balsamic Rosemary Skewered Vegetables

Total:: 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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