Grilled Squash Ribbons With Prosciutto |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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When you grill squash and zucchini this way, the outsides become charred and crisp, but the insides remain tender and juicy. Use 2 skewers so that the ribbons don't twist when you try to turn them. From Food and Wine magazine. Leftovers can easily be made into a pasta salad (see NOTE below). Ingredients:
1 teaspoon lime zest, finely grated |
1/4 cup fresh lime juice |
1/4 cup fresh mint, chopped |
2 garlic cloves, minced |
1/4 cup extra virgin olive oil |
kosher salt & freshly ground black pepper |
2 medium zucchini, sliced very thin on a mandoline lengthwise |
2 medium yellow squash, sliced very thin on a mandoline lengthwise |
6 ounces prosciutto, thinly sliced |
Directions:
1. Preheat your grill for high heat.
2. In a small bowl, combine the lime zest, lime juice, mint, garlic and 1/4 cup olive oil; season with salt and pepper.
3. Thread zucchini, yellow squash and prosciutto, alternately; brush with olive oil and season generously with salt and pepper.
4. Grill skewers until the edges of the zucchini and squash are lightly charred, about 1 1/2 minutes per side.
5. Serve with the mint dressing.
6. NOTE: This can also be made into a pasta salad by chopping up the zucchini, squash, and prosciutto, after grilling, and combining it, and the sauce, with cooked pasta of your choice (leftovers hint).
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