Rosemary Lemon Skewered Veggies Recipes

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LEMON BALSAMIC ROSEMARY SKEWERED VEGETABLES



Lemon Balsamic Rosemary Skewered Vegetables image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 23m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

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