Lemon Balsamic Rosemary Skewered Vegetables – Rachael Ray

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