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Rosemary Lemon Skewered Veggies

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“This is one of Rachael Ray's recipes. It's perfect for those of us with overgrown rosemary! (and the end of season veggies in our gardens!)”
READY IN:
23mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 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

Directions

  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.

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