RECIPE

Lemon Balsamic Rosemary Skewered Vegetables

This recipe gets creative in using actual stems of rosemary as skewers! Besides looking pretty, the veggies really get infused with the flavor. Delish!

Ingredients

  • 1 medium-large zucchini cut in half lengthwise, then into 1/2-inch slices
  • 1 medium-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 (EVOO)
  • Salt and pepper
  • 16 stems fresh rosemary, 6-8 inches long

Preparation

Pre-heat grill pan over high heat.


Combine zucchini, yellow squash and tomatoes in a bowl. Dress veggies with lemon, vinegar and EVOO (eyeball it), salt and pepper.


Wet rosemary in a bowl of water for five minutes. Thread veggies on rosemary from the bottom of the stems. Fill rosemary stems and place them on the hot grill. Cook 3-4 minutes on each side. Transfer to a serving plate and enjoy!

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