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 Rosemary Lemon Skewered Veggies?

You need 8 ingredients. The key ingredients include: 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, and more.

Is Rosemary Lemon Skewered Veggies suitable as vegetarian?

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

How do I store leftover Rosemary Lemon Skewered Veggies?

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

Rosemary Lemon Skewered Veggies Recipe

Name: Rosemary Lemon Skewered Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Rosemary Lemon Skewered Veggies – a delicious recipe with zucchini, yellow squash, cherry tomatoes, lemon, balsamic vinegar, extra virgin olive oil. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
143 kcal
Category
Vegetarian

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Rosemary Lemon Skewered Veggies

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