Author Notes
Grilled summer squash with fresh peaches, salty blue cheese, and delicious reduced balsamic in a perfect seasonal salad. —Vicky | Things I Made Today
Ingredients
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½ cups
Balsamic vinegar or 2 tablespoons balsamic reduction
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2 pounds
Summer squash of any variety, sliced into ¼ inch thick pieces lengthwise
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2
Peaches, cut in half, pit removed Olive oil
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Kosher salt
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Freshly ground black pepper
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2 tablespoons
Mint, chopped
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2 tablespoons
Basil, chopped
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½ cups
Blue cheese, crumbled
Directions
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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.
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Preheat your grill to medium high heat.
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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.
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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.
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