Lemon Balsamic Rosemary Skewered Vegetables

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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Level: Easy
Total: 23 min

Prep: 15 min
Cook: 8 min

Yield: 4 servings

Level: Easy
Total: 23 min

Prep: 15 min
Cook: 8 min

Yield: 4 servings

Ingredients

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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.