Grilled Zucchini Skewers With Jalapeno Yogurt Dipping Sauce
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
52
Spice
70
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Special equipment: ten or twelve 10-inch skewers, soaked for 30 minutes For the jalapeno yogurt dipping sauce: Heat the grill to high
2
Brush the jalapenos with canola oil and sprinkle with salt and pepper
3
Grill, covered, turning occasionally, until charred on all sides and tender, 8 to 10 minutes
4
Remove to a cutting board; leave the grill on
5
Halve the jalapenos lengthwise and remove the seeds; leave the skin on
6
Put the jalapenos in a food processor with the parsley, cilantro, Parmesan, pine nuts and some salt and pepper; pulse until roughly chopped
7
With the machine running, drizzle in the olive oil until the mixture is smooth and thick
8
Taste and season as desired
9
Put the yogurt in a bowl and whisk until smooth
10
Swirl the pesto into the yogurt and set aside
11
For the zucchini skewers: Thread 3 or 4 zucchini rounds onto two parallel skewers, so that the cut sides will lay flat on the grill
12
Brush the zucchini with canola oil and season with salt and pepper
13
Grill, uncovered, until charred and tender, 2 to 3 minutes per side
14
Transfer to a platter and drizzle with some olive oil
15
Serve with the jalapeno yogurt sauce