1/4 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
2 medium zucchini, very thinly sliced lengthwise on a mandoline
2 medium yellow squash, very thinly sliced lengthwise on a mandoline
6 ounces thinly sliced prosciutto
How to Make It
Light a grill or preheat a grill pan. In a small bowl, combine the lime zest and juice with the mint, garlic and the 1/4 cup of olive oil. Season with salt and pepper.
Alternately thread the zucchini, yellow squash and prosciutto onto 4 pairs of 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 1 1/2 minutes per side. Serve with the mint dressing on the side.
Variation 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 and serve.
Zesty Spanish sparkling wine.
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Review Body: Very successful. Notes: couldn't get the zucchini thin enough on a mandoline, but a vegetable peeler worked fine. Summer squash simply fell apart, but my mini-eggplant turned out ok (and stood up well to the mandoline). For color I subsituted some carrot and sweet red pepper. Served on a cutting board; scrumbled some feta over the top and sprinkled some fresh herbs I had from the garden. This was delicious.
Date Published: 2018-07-13
Author Name: Lau Don
Review Body: A very tasty combination that deserves future showings. It was difficult to thread the zucchini strips onto the skewers, mine happened to be 6" long and 1/4" thick -- too thick for skewing vegetable strips.