Lemon Balsamic Rosemary Skewered Vegeables

1 medium to large organic zucchini, cut in half lengthwise then into 1/2 inch slices
1 medium to large organic yellow squash, cut in half lengthwise, than inti 1/2- inch slices
1 pint of cherry organic tomatoes, washed in water and the tops removed
1 organic lemon, juiced
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
sea salt and fresh crushed black pepper
16 stems of fresh rosemary, 6 to 8 inch lengths


Preheat your grill pan over high heat


combine the zucchini, yellow squash and tomatoes in a bowl, Dress the vegetables with the lemon, vinegar and oil , sea salt and crushed balck pepper.
Wet the rosemary in a bowl of waterr for 10 minutes let it soak up the water so it will not burn on the grill pan.
Thread the vegetables on the rosemary from the bottom of the stems .
Fill the rosemary stems and place them on the hot grill
cook 3 to 5 minutes on each side
Transfer to a serving dish with fresh basil and serve .