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Lemon Balsamic Rosemary Skewered Vegetables

Source of Recipe

by Ginger, from Rachael Ray


List of 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


Recipe

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.

Yield: 4 servings

Prep Time: 15 minutes Cook Time: 8 minutes