How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Lemon Balsamic Rosemary Skewered Vegetables?

You need 8 ingredients. The key ingredients include: 1 medium to large zucchini cut in half lengthwise, then into 1/2-inch slices, 1 medium to large yellow squash, cut in half lengthwise, then into 1/2-inch slices, 1 pint cherry tomatoes, washed and tops removed, 1 lemon, juiced, and more.

Is Lemon Balsamic Rosemary Skewered Vegetables suitable as vegetarian?

Yes, Lemon Balsamic Rosemary Skewered Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Lemon Balsamic Rosemary Skewered Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Balsamic Rosemary Skewered Vegetables Recipe

Name: Lemon Balsamic Rosemary Skewered Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium to large zucchini cut in half lengthwise, then into 1/2-inch slices; 1 medium to 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, eyeball it; Salt and pepper; 16 stems fresh rosemary, 6 to 8-inch lengths

Try this homemade Lemon Balsamic Rosemary Skewered Vegetables recipe the whole family will love. Made with zucchini, yellow squash, cherry tomatoes and …

This Lemon Balsamic Rosemary Skewered Vegetables relies on simple, everyday ingredients such as lemon, juiced, balsamic vinegar, eyeball it and salt and pepper. It comes together quickly and makes 4 servings, at about 640 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 medium to large zucchini cut in half lengthwise, then into 1/2-inch slices
1 medium to 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, eyeball it
Salt and pepper
16 stems fresh rosemary, 6 to 8-inch lengths

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
640 kcal
Category
Vegetarian

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