Ingredients
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
Directions
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!