By Lilly Allison Steirer
Colorado peaches are making appearances at farmers markets and road stands. Zucchinis are popping up in gardens and readily available at HEALthy Edgewater’s Neighbor to Market program, as well. Bring these two Colorado summer darlings together with a simple kiss on the grill and an herby dressing to finish. The herbs can be mixed and matched depending on what is abundant in your garden.
If you want to bring your produce to sell or donate to the Neighbor to Market program or volunteer to help us sell, please reach out to email@example.com.
Grilled Zucchini and Peaches with Herb Dressing
• 1 medium zucchini
• 1 large peach
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/2 cup fresh basil, wash and shake dry
• 1/2 cup fresh mint, wash and shake dry
• 1 clove garlic, peeled and chopped
Heat a grill on high heat. Slice the zucchini in half lengthwise. Slice again on the diagonal into half-moon shapes. The goal is to have the shape similar to what the peach slices will be. Dip the zucchini slices in a splash of olive oil on a plate, then sprinkle slice each with a pinch of salt and pepper.
Reduce the heat of the grill to medium-high. Spread the slices on the grill and sear on each side for about 3 to 6 minutes until charred grill marks appear.
Cut the peaches in half and remove the pit. Dip in the olive oil. Place cut side down on the grill and sear until grill marks appear and then remove.
As these items grill, place the lemon juice, fresh herbs and chopped garlic in the a blender. Pulse together until broken up. Add the remaining olive oil and pulse until well combined. Season the dressing with the remaining salt and pepper. Taste.
Slice the grilled peaches into thin slices. Alternate the zucchini slices between the peaches on a serving dish. Gently drizzle the herb dressing across the top.
For more recipes from Lilly, visit www.//lillystable.com.