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!


  • 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


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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