Rosemary Lemon Skewered Veggies

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!)

• Ready In: 23 mins
• Serves: 4

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.