Lemon Balsamic Rosemary Skewered Vegetables

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.

Makes 4 servings
Prep Time: 15 minutes
Cook Time: 8 minutes