Lemon Balsamic Rosemary Skewered Vegetables

Name: Lemon Balsamic Rosemary Skewered Vegetables
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar, eyeball it; 1 pint cherry tomatoes, washed and tops removed; 1 lemon, juiced; 3 Tbsps extra-virgin olive oil, eyeball it; 16 stems fresh rosemary, 6 to 8-inch lengths; 4 servings Salt and pepper; 1 to large yellow squash, cut in half lengthwise, then into 1/2-inch slices; 1 to large zucchini cut in half lengthwise, then into 1/2-inch slices

Lemon Balsamic Rosemary Skewered Vegetables is a gluten free, primal, and fodmap friendly recipe with 4 servings. One serving contains 140 calories, 2g of protein, and 11g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up balsamic vinegar, stems rosemary, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 23 minutes.

Instructions

Preheat grill pan over high heat.

Equipment you will use

Grill Pan

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.

Ingredients you will need

Salt And Pepper