Grilled Squash Ribbons and Prosciutto with Mint Dressing
Grilling zucchini and summer squash ribbons on skewers is
terrific because the edges become wonderfully charred and crisp, while the insides stay tender and juicy.
|1 tsp lime zest, finely grated|
|¼ cup fresh lime juice|
|¼ cup mint, chopped|
|2 garlic cloves, very finely chopped|
|¼ cup Vera Jane’s Extra-Virgin Olive Oil, plus more for brushing|
|Salt and freshly ground pepper|
|1 medium zucchini, very thinly sliced lengthwise on a mandoline|
|1 medium yellow squash, very thinly sliced lengthwise on a mandoline|
|4 oz prosciutto, thinly sliced|
Light a grill or preheat a grill pan. In a small bowl, combine the lime zest and juice with the mint, garlic, and ¼ cup olive oil. Season with salt and pepper.
Alternately thread the zucchini, yellow squash, and prosciutto onto four 12-inch bamboo skewers. Lightly brush the vegetables and prosciutto with olive oil and season generously with salt and pepper.
Grill the skewers over high heat until the zucchini and yellow squash are lightly charred, about 1½ minutes per side. Serve with the mint dressing on the side.
This dish is also excellent as a room-temperature pasta salad. Boil the pasta of your choice until al dente, then toss with olive oil and let cool slightly. Meanwhile, coarsely chop the grilled zucchini, yellow squash, and prosciutto and transfer to a large serving bowl. Add the pasta and mint dressing, and toss to combine. Season with salt and pepper; serve.
Makes 4 servings
Per serving: 161 calories; 14g total fat; 2g saturated fat; 10mg cholesterol; 18mg sodium; 8g total carbohydrates; 3g protein;