Grill

Friday night is a great night to light up the grill and make something delicious and easy. This vegetable and  and Prosciutto dish, adapted from a recipe by Giada De Laurentiis, is great to serve as a main dish, side dish or appetizer. The lemon basil pesto just puts it over the top.  Enjoy! Grilled Zucchini with Prosciutto & Lemon Basil Pesto Prep Time: 15 minutes  Cook Time: 10 minutes  Total Time: 25 minutes Ingredients: Skewers: Pam or other non-stick spray 3 zucchini 6 thin slices prosciutto 2 Tablespoons olive oil 4 long metal or 6 wooden skewers Pesto: 2 cups packed basil leaves 1/3 cup toasted pine nuts 2 Tablespoons lemon juice 1/2 teaspoon minced garlic salt & pepper to taste 1/3 cup olive oil 1/3 cup Parmesan or Pecorino-Romano cheese, grated Directions: Preheat grill. You will need to spray grill with Pam or other non-stick spray just prior to cooking skewers so they don't stick. Lemon Basil Pesto: Make the pesto first and store in refrigerator until ready to use. First toast the pine nuts. Preheat oven to 350 degrees. Place pine nuts on cookie sheet and bake in oven for 5 minutes. Let cool. In a food

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