Lemon Balsamic Rosemary Skewered Vegetables (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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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:
1. Preheat grill pan over high heat.
2. 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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