Rosemary Lemon Skewered Veggies

• 1 large zucchini, cut in half lengthwise then into 1/2-inch slices
• 1 large yellow squash, cut in half lengthwise, then into 1/2-inch slices
• 1 pint cherry tomatoes, washed and tops removed
• 1 lemon, juice of
• 2 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
• salt and pepper
• 16 sprigs fresh rosemary, 6 to 8-inch lengths

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)