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Grilled Squash Ribbons With Prosciutto

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“When you grill squash and zucchini this way, the outsides become charred and crisp, but the insides remain tender and juicy. Use 2 skewers so that the ribbons don't twist when you try to turn them. From "Food and Wine" magazine. Leftovers can easily be made into a pasta salad (see NOTE below).”

Ingredients Nutrition


  1. Preheat your grill for high heat.
  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. Thread zucchini, yellow squash and prosciutto, alternately; brush with olive oil and season generously with salt and pepper.
  4. Grill skewers until the edges of the zucchini and squash are lightly charred, about 1 1/2 minutes per side.
  5. Serve with the mint dressing.
  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).

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