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Rosemary Lemon Skewered Veggies Recipe

Rosemary Lemon Skewered Veggies Recipe

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Ingredients:

Serving

1 large zucchini , cut in half lengthwise then into 1/2-inch slices
1 large yellow squash , cut in half lengthwise, then into 1/2-inch slices
1 pint cherry tomatoes, washed and tops removed
1 lemon , juice of
2 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
salt and pepper
16 sprigs 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.
Soak rosemary in a bowl of water for 5 minutes.
Thread veggies on rosemary from the bottom of the stems (I used a metal skewer to puncture the squash first).
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	125.45 Kcal (525 kJ)
Calories from fat	100.66 Kcal
		% Daily Value*
Total Fat	11.18g	17%
Sodium	6.56mg	0%
Potassium	233.35mg	5%
Total Carbs	6.06g	2%
Sugars	3.87g	15%
Dietary Fiber	1.42g	6%
Protein	1.05g	2%
Vitamin C	19.8mg	33%
Iron	0.4mg	2%
Calcium	18.7mg	2%

Amount Per 100 g
Calories	110.53 Kcal (463 kJ)
Calories from fat	88.69 Kcal
		% Daily Value*
Total Fat	9.85g	17%
Sodium	5.78mg	0%
Potassium	205.6mg	5%
Total Carbs	5.34g	2%
Sugars	3.41g	15%
Dietary Fiber	1.25g	6%
Protein	0.93g	2%
Vitamin C	17.4mg	33%
Iron	0.3mg	2%
Calcium	16.4mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.2

Points
4

PointsPlus

Good Points

saturated fat free,
very low sodium,
cholesterol free

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