Grilled Summer Squash with Mint, Goat Cheese, and Crisp Prosciutto Recipe
This is a lovely summer salad or side dish. It is easy to prepare and full of flavor.
- 4 medium sized summer squash, sliced lengthwise into 1/4" thick pieces
- 2 Tbsp. olive oil
- Salt and pepper
- Juice and zest of 1 lemon
- 3 Tbsp. extra virgin olive oil
- 1 tsp. chili flakes
- 1 Tbsp. fresh mint leaves, chopped
- 2 oz. goat cheese, crumbled
- 4 slices prosciutto
- Salt and pepper
- Heat the grill on high.
- Toss the squash with the olive oil and salt and pepper and place on the grill.
- Once you have nice markings on one side, turn the squash over and quickly cook on the other side (Don't cook too long or it will get mushy.)
- Remove the squash from the grill and arrange on a platter.
- Drizzle the squash with the lemon juice, olive oil, lemon zest, chili flakes, mint, goat cheese, and salt and pepper to taste.
- Preheat the oven to 400o F.
- Place the prosciutto in a single layer on a baking tray and bake in oven until crispy.
- Remove prosciutto and drain on paper towels.
- Crumble the prosciutto and sprinkle over the platter of squash.
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Institute of Technology , Clovis
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International Culinary Center , Campbell
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