The arrival of summer means getting outdoors, enjoying time on the patio and firing up the barbeque. One of my favorite things to do during the warmer month (besides hiking or heading to the coast) is throwing local ingredients on the ‘que and enjoying dinner “al fresco style” with friends and family.
Each week, I head down to my favorite local produce stand (Mike’s Truck Garden) in Santa Rosa, California. This past week, I picked up some beautiful summer squash, prosciutto, a bag of Bing cherries along with other vegetables to get me through the week. As I was searching for inspiration for a new “summer squash” recipe, I came across this simple grilled squash kebab recipe from Food & Wine magazine. This recipe was so easy to make and delicious that I thought I should share it with all of you. It’s perfect as a light main dish, appetizer or side dish and it taste great straight from the grill or tossed with whole wheat pasta.
2 medium zucchini, thinly sliced lengthwise on a mandoline
2 medium yellow squash, thinly sliced lengthwise on a mandoline
6 slices of prosciutto, cut in half
1 teaspoon finely grated lime zest
1 lime, juiced
1/4 cup chopped mint (feel free to add more mint as desired)
2 garlic cloves, finely chopped
1/4 cup olive oil, plus more for brushing
Salt and ground pepper, to taste
Light the grill or preheat a grill pan. In a small bowl, mix together the lime zest, lime juice, mint, garlic and olive oil. Season with salt and pepper. Refrigerate until ready to serve.
Alternately thread the zucchini, yellow squash and prosciutto on kebab skewers. Lightly brush the remaining olive oil over the vegetables and prosciutto. Lightly season with salt and pepper (try to avoid seasoning too much salt on the prosciutto pieces). Grill the skewers over high heat until the vegetables are lightly charred, about 1 1/2 – 2 minutes each side. Serve with the mint-lime dressing on the side.
Cheers and have a safe Fourth of July holiday! ~Crystal