Gather your rosemary stems, strip the leaves and cut into equal sections. Soak the stems in water for at least 30 minutes. You don’t want to pick out the biggest stems you’ve ever seen in your life. They need to be about the same diameter as bamboo skewers. If you’re having trouble threading your veggies or meat on the stems, try sharpening the ends to a point.

Wash and trim zucchini.

Cut into 1 inch thick diagonal slices. If you cut them too thin, it will be hard to skewer them. You can cut them into rounds instead of diagonals. I think diagonals looks snazzy. Place them in a dish or a ziplock bag. Add dressing and 1 tsp of minced rosemary. Go easy on the rosemary. It is very potent and the stems will lend some flavor, too!

Mix it all up well and let marinate for at least an hour.

I use a grill basket. It makes flipping a whole lot easier. Spray it well with a non-stick spray.

Thread the zucchini on the skewers and place them in the grill basket. If you have a slices of the zucchini left over. Just lay them in the pan.

Place them on a hot grill. Turn after the first side is browned to your liking. I turned mine after 6 minutes. The second side only cooked about 4 minutes. They were perfect and had just the right amount of rosemary flavor. I dusted them with fresh grated Parmesan cheese.