Serrano Honey Grilled Peaches (Summer Grilling Series)
These simple Serrano Honey Grilled Peaches are an elegant (and healthy!) summer BBQ side dish. I made these with a Serrano Honey Vinegar, but if you can’t get your hands on a bottle, I have recommendations below.
Servings: 6 people
Calories: 86kcal
Ingredients
- 3 peaches semi ripe and halved
- 1 small zucchini
- 2 cups arugula
- 1/2 cup raspberries
- 2 tablespoon pine nuts
- 2 tablespoon Serrano Honey Vinegar
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Instructions
- Heat the grill over high heat.
- Halve the peaches and remove the pit.
- Combine olive oil and vinegar in a small bowl, and mix well. Brush over halved peaches.
- Add lemon juice to olive oil and vinegar mix, and set aside.
- On a platter, add arugula, and then use a vegetable peeler to make long strands on zucchini. I peel around the zucchini several times, but the softer core with the seeds, I chop up and freeze to use in smoothies.
- Once the grill is very hot, add the peaches cut side down, and grill for about 5 minutes. Remove from grill, and add to platter.
- Garnish with raspberries and pine nuts, then drizzle with the prepared dressing.
Notes
*It's important the peaches are ripe enough that they are sweet and delicious, but on the slightly-underripe side, so they do not get mushy or stick to the grill. **If you don't have the Serrano Honey Vinegar, but would like to try those flavors on this dish, sub white wine vinegar, and add 1 tablespoon of honey. Chop a serrano pepper, and leave the rings of pepper in the dressing for an hour, then remove before serving. These will leave a subtly spicy flavor to the dresing similar to the infused vinegar I used.
Nutrition
Calories: 86kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Sodium: 4mg | Potassium: 287mg | Fiber: 2g | Sugar: 7g | Vitamin A: 470IU | Vitamin C: 15.3mg | Calcium: 23mg | Iron: 0.7mg