Grilled Zucchini and Peach Salad with Mint
If you can’t find balsamic reduction in your grocery store or specialty food market, you can make your own. Heat 1/2 cup balsamic vinegar in a small pan over low heat and cook until reduced to 2 tablespoons.
Servings: 4
Calories:
Ingredients
- 2 medium zucchini
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 medium peaches
- 5 ounces arugula
- 1/4 cup fresh mint leaves finely chopped
- 1/2 cup crumbled feta cheese
- 2 tablespoons balsamic reduction see Note
Instructions
- Cut each zucchini lengthwise into four slices. Brush the cut sides with the oil and season with salt and pepper. Peel, halve, and pit the peaches.
- Heat the grill or a grill pan over medium-high heat. Place the zucchini slices and peach halves cut side down on the grill. Cook, in batches if necessary, until the zucchini is soft and the peaches show grill marks.
- Divide the arugula among four plates. Place two slices of zucchini crossed in the center on top of each salad. Place a peach half, grilled side up, on each. Sprinkle with mint and feta. Drizzle with balsamic reduction and serve.