Grilled Zucchini Ribbons

You need a vegetable peeler and a little dexterity in threading the zucchini ribbons in an “S” shape through the skewers. A peeler will yield you thin ribbons that won’t snap when you fold them. That’s it!

Grilled Zucchini Ribbons

(yields 4 skewers)

1 medium sized zucchini

bamboo skewers

1/4 cup extra-virgin olive oil

1 tsp. minced garlic

2 Tbsp. fresh mint, finely chopped

1 tsp. dried Greek oregano

1/2 tsp. sea salt

1/4 tsp. ground pepper

sweet paprika

fresh squeezed lemon juice

1. Rinse and cut the ends off your zucchini and discard. Using a vegetable peeler, cut long ribbons off your zucchini.
2. Thread the ribbons through your skewers in an ” S” pattern. Continue thread zucchini ribbons until your skewer is filled up.
3. Into a small bowl, add the olive oil, garlic, mint, oregano, salt and pepper and whisk with a fork. Using a pastry brush, baste the zucchini skewers with dressing. Sprinkle paprika on both sides.
4. Pre-heat your grill to medium-high. Grill each side for about 2 minutes a side, just enough to char them.
5. Remove from the heat place on a platter, sprinkle some sweet paprika on them, serve with lemon wedges.

© 2021, Peter Minaki. All rights reserved.

The post Grilled Zucchini Ribbons first appeared on Kalofagas.ca.