Grilled summer squash with fresh peaches, salty blue cheese, and delicious reduced balsamic in a perfect seasonal salad. —Vicky | Things I Made Today
Balsamic vinegar or 2 tablespoons balsamic reduction
Summer squash of any variety, sliced into ¼ inch thick pieces lengthwise
Peaches, cut in half, pit removed Olive oil
Freshly ground black pepper
Blue cheese, crumbled
In This Recipe
If you’re making your own balsamic reduction, pour balsamic vinegar in a small saucepan over low heat and let it simmer until it is reduced to about 2 tablespoons, about 10-15 minutes. Remove from heat and let cool.
Preheat your grill to medium high heat.
Arrange squash and peaches on a baking sheet and drizzle generously with olive oil, salt, and pepper. Place on grill and cook squash for about 2 minutes per side. Peaches will take about 3-4 minutes. Transfer back to baking sheet.
Arrange squash slices on a platter. Slice each peach half into 3-4 smaller pieces, then place on top of squash. Sprinkle mint, basil, and blue cheese on top. Drizzle balsamic reduction to finish.