Lemon Balsamic Rosemary Skewered Vegetables
1 medium to large zucchini, cut in half lengthwise, then into 1/2-inch
1 medium to large yellow squash, cut in half lengthwise, then into
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
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.
Yield: 4 servings