Rosemary Lemon Skewered Veggies

  1. Preheat grill pan over high heat.
  2. Combine zucchini, yellow squash and tomatoes in a bowl.
  3. Dress veggies with lemon, vinegar and oil, salt and pepper.
  4. Soak rosemary in a bowl of water for 5 minutes.
  5. Thread veggies on rosemary from the bottom of the stems (I used a metal skewer to puncture the squash first).
  6. Fill rosemary stems and place them on the hot grill.
  7. Cook 3 or 4 minutes on each side.
  8. Transfer to a serving plate.

zucchini, yellow squash, cherry tomatoes, lemon, balsamic vinegar, extra virgin olive oil, salt, rosemary

Taken from www.food.com/recipe/rosemary-lemon-skewered-veggies-188167 (may not work)

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