Grilled Squash Ribbons

• 1 tsp finely grated lime zest 1/4 c fresh lime juice
• 1/4 c chopped mint
• 2 garlic cloves,v finely chopped
• 1/4 c EVOO, xtra for brushing
• Salt and freshly ground pepper
• 2 med zucchini, very thinly sliced lengthwise on a mandoline
• 2 med yellow squash, very thinly sliced lengthwise on a mandoline
• 6 ounces thin sliced prosciutto

1. 1.Light a grill or preheat a grill pan. In small bowl, combine lime zest and juice with mint, garlic and the 1/4 cup of olive oil. Season with salt and pepper.
2. 2.Alternately thread the zucchini, yellow squash and prosciutto onto 4 pairs of 12-inch bamboo skewers. Lightly brush vegetables and prosciutto w/ olive oil and season generously with salt and pepper.
3. 3.Grill skewers over high heat until the zucchini and yellow squash are lightly charred, about 1 1/2 minutes per side. Serve with the mint dressing on the side.
4. Notes Variation This dish is also excellent as a room-temperature pasta salad. Boil the pasta of your choice until al dente, then toss with olive oil and let cool slightly. Meanwhile, coarsely chop the grilled zucchini, yellow squash and prosciutto and transfer to a large serving bowl. Add the pasta and mint dressing and toss to combine. Season with salt and pepper and serve

lime zest, mint, garlic, evoo, salt, zucchini, yellow squash, thin

Taken from www.epicurious.com/recipes/member/views/grilled-squash-ribbons-50148907 (may not work)