Putting peaches, blue cheese, and balsamic together is a classic winning combination.
Those three ingredients are often served as a fresh-off-the-grill summer dessert, a balance of perfectly sweet and juicy peaches and sharp and salty cheese.
But here’s a secret. If you change around the proportions of the ingredients and add some summer squash to the mix, load it up with herbs, you’ve got a summer side dish instead of a dessert that will undoubtedly steal the spotlight at your next grill out. I mean that seriously, because we ate this earlier this week and I literally do not remember what we ate with it.
I use the term “summer squash” here to imply any and all of them: zucchinis, patty pans, the yellow kind I don’t think have another name other than simply being called summer squash. Use whatever combination you have, because it’s August and your garden or CSA is likely overflowing with them anyways. Just make sure to slice them evenly. When the grilling starts, you don’t want to have to worry about pulling some off earlier than others.
The rest is easy: peaches join the squash on the grill, then everything gets arranged on a platter and topped with blue cheese, mint, basil, and the balsamic reduction.
Speaking of that balsamic reduction, you can choose to make it yourself or you can buy already reduced balsamic vinegar (I personally like Colavita‘s product). If you’re making it yourself, do so ahead of time, so by the time the fruit and vegetables are pulled off the grill, you can drizzle it on and sit down to eat.
- ½ cup balsamic vinegar or 2 tablespoons balsamic reduction
- 2 pounds summer squash of any variety, sliced into ¼ inch thick pieces lengthwise
- 2 peaches, cut in half, pit removed
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons mint, chopped
- 2 tablespoons basil, chopped
- ½ cup blue cheese, crumbled
- 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.
Damn that’s gorgeous! It just screams summer!!! Super beautiful!
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