Thu 8 Sep 2011
The garden is teeming with zucchini right now, so it’s time to get creative. This new find from the September issue of Food and Wine threads paper-thin ribbons of zucchini, summer squash and prosciutto onto kebabs. The kebabs are quickly grilled and served with a mint-lime sauce. This is a tasty and attractive dish that would also work well as hors d’oeuvre.
To avoid additives and preservatives in this recipe, use fresh lime juice and prosciutto that is preserved with salt only.
1 teaspoon finely grated lime zest
¼ cup fresh lime juice
1/4 cup chopped mint
2 garlic cloves, very finely chopped
¼ cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
2 medium zucchini, very thinly sliced lengthwise on a mandoline or with a vegetable peeler
2 medium yellow squash, very thinly sliced lengthwise on a mandoline or with a vegetable peeler
6 ounces thinly sliced 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 ¼ 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 ½ minutes per side. Serve with the mint dressing on the side. Serves 4.
From the September 2011 issue of Food and Wine