Lemon Balsamic Rosemary Skewered Vegetables

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Lemon Balsamic Rosemary Skewered Vegetables

 

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

 

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. Makes 4 servings.

 

 

 

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