Lemon Balsamic Rosemary Skewered Vegetables

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 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 16 stems fresh rosemary, 6 to 8-inch lengths

Preheat grill pan over high heat.

Combine zucchini, yellow squash and tomatoes in a bowl. Dress vegetables with lemon, vinegar and oil, salt and pepper. Wet rosemary in a bowl of water for 5 minutes. Thread veggies on rosemary from the bottom of the stems. Fill rosemary stems and place them on the hot grill. Cook 3 or 4 minutes on each side. Transfer to a serving plate.