Lemon Balsamic Rosemary Skewered Vegetables

The last of my Emmy night fingerfood recipes is brought to us by Rachel Ray. We were looking for a veggie dish to help smooth over the guilt of eating so much bread and cheese, so I decided to try some veggie skewers. The marinated vegetables were amazing, but I found them tastier raw than grilled. Still they were pretty quick and easy.. in the interest of time, energy, and money we used bamboo skewers instead of rosemary stems and added lots of fresh chopped rosemary to the marinade..

Lemon Balsamic Rosemary Skewered Vegetables

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, zested and 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.