Lemon Balsamic Rosemary Skewered Vegetables Recipes

Steps:

• Trim the leaves off the bottom 5 inches of each rosemary stick, leaving the wooden stalk exposed. Soak the rosemary sticks in water for 5 minutes.
• In the meantime, slice the zucchini crosswise into 1/4-inch rounds and quarter each slice of bread.
• Assemble the kebabs by alternating 1 or 2 slices of zucchini with a tomato on the stalk of the rosemary. When there is about an inch left of the stalk put a piece of bread on the end, spearing the crusty side of the bread. Wrap the leafy part of each stick with foil. Brush the vegetables and bread with olive oil, season with salt and pepper, and grill until the vegetables are tender and the bread is toasted, turning once or twice, about 6 minutes.
• Remove the foil and serve.

Steps:

• Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.
• For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup balsamic vinegar. Follow method as listed.

Steps:

• Preheat grill pan over high heat. 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. Transfer to a serving plate.