Grilled Squash Ribbons With Prosciutto

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).

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  teaspoon lime zest, finely grated
• 1⁄4 cup fresh lime juice
• 1⁄4 cup of fresh mint, chopped
• 2  garlic cloves, minced
• 1⁄4 cup extra virgin olive oil
•  kosher salt & freshly ground black pepper
• 2  medium zucchini, sliced very thin on a mandoline lengthwise
• 2  medium  yellow squash, sliced very thin on a mandoline lengthwise
• 6  ounces prosciutto, thinly sliced

Directions

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).