Lemon Balsamic Rosemary Skewered Vegetables (P1)


1 medium to large zucchini cut in half lengthwise, then into ½-inch slices
1 medium to large yellow squash, cut in half lengthwise, then into ½-inch slices
1 pint cherry tomatoes, washed and tops removed
1 lemon, juiced
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black 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.
3.Dress vegetables 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.