Dinner Tonight: Lentil Salad with Grilled Zucchini and Prosciutto Recipe
Ingredients
- 6 ounces small green lentils
- 2 tablespoons red wine vinegar
- 2 garlic cloves, lightly crushed
- 8 tablespoons extra-virgin olive oil, divided
- salt and pepper
- 6 medium zucchini, finely sliced lengthwise into ribbons
- 6 sprigs flat leaf parsley, stems discarded, leaves chopped
- 4 ounces thinly sliced prosciutto
Instructions
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