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
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.