Ingredients

The following ingredients have 6 Servings
  • 12 6-inch wooden skewers
  • 2 medium-to-large zucchinis
  • 24 red cherry tomatoes
  • 24 yellow or orange cherry tomatoes
  • 1 tablespoon red wine vinegar
  • 1 teaspoon lemon juice
  • 1/8 teaspoon kosher salt
  • Few grinds fresh black pepper
  • 1 teaspoon garlic, minced
  • ½ teaspoon Dijon mustard
  • 2 teaspoons shallots, minced
  • 1 teaspoon jalapeño pepper, minced
  • 1 teaspoon fresh oregano, chopped (Or half that of dried)
  • ½ cup fresh Italian flat leaf parsley
  • 2 tablespoons extra virgin olive oil

Instruction

  • Soak skewers submerged in water for an hour or more.
  • Trim both ends of zucchinis.
  • Using a mandoline on the smallest setting, slice the zucchinis the long way by removing a little of the skin then slicing 36 long slices. Fold these back and forth like a ribbon into four bends.
  • Assemble by first sliding on a yellow or red tomato, then one fold of the zucchini ribbon, then a different color tomato, then the next fold in the ribbon. Slide a new ribbon on repeating the same process one more time and finish with another tomato. At the end it should be tomato, zucchini, tomato, zucchini, tomato, etc.
  • Repeat for the remaining skewers.
  • In a small bowl, place vinegar, lemon juice, salt, pepper, garlic, mustard, shallots and jalapeño. Let sit for ten minutes.
  • Add the oregano and parsley and stir.
  • Finally, slowly drizzle in the oil while whisking.
  • Heat grill to medium heat.
  • Brush the skewers with a little oil and once the grill is hot, grill on both sides for a minute or two per side. You want to grill just long enough to heat and slightly char. Too long and the tomatoes will pop.
  • To serve, drizzle each portion with the dressing.