Grilled Squash Ribbons With Prosciutto

1. 1

   Preheat your grill for high heat.

2. 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. 3

   Thread zucchini, yellow squash and prosciutto, alternately; brush with olive oil and season generously with salt and pepper.

4. 4

   Grill skewers until the edges of the zucchini and squash are lightly charred, about 1 1/2 minutes per side.

5. 5

   Serve with the mint dressing.

6. 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).

* Per serving · 4 servings · Values may vary.

No additional tips available.