Prep Time
15 min
Cook Time
8 min
Yields
4 servings
Stems of fresh rosemary are used as skewers for grilled veggies.
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ingredients
1
medium to large zucchini cut in half lengthwise, then into ½" slices
1
medium to large yellow squash, cut in half lengthwise, then into ½" slices
1
pt cherry tomatoes, washed and tops removed
1
lemon, juiced
2
Tbsp balsamic vinegar, eyeball it
3
Tbsp extra-virgin olive oil, eyeball it
Salt and pepper
16
stems fresh rosemary, 6 to 8" lengths
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directions
Step 1
Preheat grill pan over high heat.
Step 2
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.