Grilled Zucchini Ribbons and Prosciutto with Mint Dressing
Food on a skewer is always a treat and is a bit of a trend these days. They’re perfect for a gathering where your guests can serve themselves. Arranging the skewers upright in glassware or other entertaining containers make for decorative centerpieces as well as a chance for your guests to ‘ooh and aah‘ at your creativeness. Move over corn dog and say hello to parmesan lollipops, Caesar salad, dumplings, cake pops, cookies, fried cheese and the list goes on. Check out my food blogging friend Matt Armendariz’s book, On A Stick for more recipes and ideas on how to present food on a stick.
Serves 4
adapted from Food & Wine
1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
1/4 cup chopped mint
2 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil (plus more for brushing)
sea salt and freshly ground pepper
2 medium zuccini, thinly sliced lengthwise using a mandoline (or vegetable peeler)
2 medium yellow squash, thinly sliced lengthwise using a mandoline
6 ounces prosciutto
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 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.
The Culinary Chase’s Note: I used some of the dressing to baste the zucchini skewers for added flavor. You can use green and yellow zucchini if yellow squash isn’t available as was the case for me. The mint and lime juice is a perfect combination for the zucchini and highlights the natural saltiness of prosciutto. If you have any leftover, roughly chop and add to a salad or pasta. Enjoy!