Rosemary Lemon Skewered Veggies |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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This is one of Rachael Ray's recipes. It's perfect for those of us with overgrown rosemary! (and the end of season veggies in our gardens!) Ingredients:
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 tablespoons balsamic vinegar |
3 tablespoons extra virgin olive oil |
salt and pepper |
16 sprigs 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.
3. Dress veggies with lemon, vinegar and oil, salt and pepper.
4. Soak rosemary in a bowl of water for 5 minutes.
5. Thread veggies on rosemary from the bottom of the stems (I used a metal skewer to puncture the squash first).
6. Fill rosemary stems and place them on the hot grill.
7. Cook 3 or 4 minutes on each side.
8. Transfer to a serving plate.
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