Grilled Squash & Prosciutto Ribbons with Mint Dressing

Okay… wrapping presents can be kinda fun, right?! Maybe if it’s Christmas and you’ve found the perfect present for each person… but let’s face it, food is the key to everyone’s soul! Soooo, when I use ribbons, they tend to be edible!

grilled squash and prosciutto ribbons, grilled squash and prosciutto, grilled squash and prosciutto, grilled squash and prosciutto with mint dressing, recipe, caroline culwell, the life eclectic

I used my julienned slicer and made some long, wide squash ribbons. Then I cut my prosciutto long-ways to make them more ribbon-like as well. I alternated every other (squash then prosciutto) skewering each piece back and forth to create as awesome ribbons looking display. This also makes every bite really flavorful.

grilled squash and prosciutto ribbons, grilled squash and prosciutto, grilled squash and prosciutto, grilled squash and prosciutto with mint dressing, recipe, caroline culwell, the life eclectic

grilled squash and prosciutto ribbons, grilled squash and prosciutto, grilled squash and prosciutto, grilled squash and prosciutto with mint dressing, recipe, caroline culwell, the life eclectic

I sprayed each skewer with olive oil spray and salt and peppered each one. My grill was about 300 degrees when I put the skewers on. depending on how thick of a cut your julienne slicer gives you, the cook time will vary. If your ribbons are thin I recommend 1.5 minutes front and back. If they are a little thicker then I would recommend about 3 minutes front and back. The best way to tell is to just watch them.

grilled squash and prosciutto ribbons, grilled squash and prosciutto, grilled squash and prosciutto, grilled squash and prosciutto with mint dressing, recipe, caroline culwell, the life eclectic

Once the edges char and become a little burned/crispy looking, you know they are ready. I removed mine and placed them on an old cookie sheet to cool a little.

grilled squash and prosciutto ribbons, grilled squash and prosciutto, grilled squash and prosciutto, grilled squash and prosciutto with mint dressing, recipe, caroline culwell, the life eclectic

grilled squash and prosciutto ribbons, grilled squash and prosciutto, grilled squash and prosciutto, grilled squash and prosciutto with mint dressing, recipe, caroline culwell, the life eclectic

I prepared my dressing by snagging some fresh mint from my parents’ garden. I mixed the olive oil, lime juice, mint, garlic, S & P. This was such a simple dressing and it was amazing too. This definitely is a heavier dressing considering the amount of olive oil, but you only use a little spoonful which is nice because it is so flavorful.

grilled squash and prosciutto ribbons, grilled squash and prosciutto, grilled squash and prosciutto, grilled squash and prosciutto with mint dressing, recipe, caroline culwell, the life eclectic

grilled squash and prosciutto ribbons, grilled squash and prosciutto, grilled squash and prosciutto, grilled squash and prosciutto with mint dressing, recipe, caroline culwell, the life eclectic

This is a great appetizer and will surely please all your guests. If not a party, I would so make these for a small dinner get together with friends. This recipe will make somewhere around 6 skewers!

Ingredients for Skewers
-5 large yellow squash (julienne sliced into long flat ribbons)
-7 oz. prosciutto
-Olive Oil spray
-S & P to taste

Ingredients for Mint Dressing
-1/4 cup Olive Oil
-1/4 cup fresh squeezed lime juice
-1/4 cup freshly chopped mint leaves
-2 cloves chopped garlic
-S & P to taste

Directions
With a julienne slicer, slice squash into long, wide ribbons. Cut prosciutto into halves (long-ways). Alternate squash ribbons and prosciutto ribbons on the skewers, alternating each piece back and forth of the skewer like the picture above. Lay skewers on a cookie sheet and spray evenly with olive oil or if you do not have olive oil spray, brush lightly with olive oil. Evenly (and lightly) sprinkle salt and pepper over the skewers.

Meanwhile, start the grill. In a separate bowl add olive oil, fresh lime juice, freshly chopped mint, garlic, and a little S & P. Set aside.

When the grill reaches about 300-350 degrees, place each skewer down for about 1.5 minutes (keep an eye on them). Then flip each skewer and continue cooking the new sides for 1.5 minutes or until charred evenly. Immediately remove from the grill and place on the cookie sheet.

With a spoon, mix your mint dressing well. If you are serving at a party, allow guests to top their skewers as they please. If you are preparing them for a smaller party, take a spoonful and pour over each skewer life in the picture above and serve immediately and enjoy!!!

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