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

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

This Rosemary Lemon Skewered Veggies relies on simple, everyday ingredients such as lemon, juice of, balsamic vinegar, extra virgin olive oil and salt and pepper. It comes together quickly and makes 4 servings, at about 143 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 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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