Grilled summer squash, peaches, blue cheese salad with herbs

Delight in the flavors of grilled summer squash, juicy peaches, and tangy blue cheese, all brought together with a medley of fresh herbs. Taste the essence of summer in every bite.

Ingredients:

• ½ cups Balsamic vinegar or 2 tablespoons balsamic reduction
• 910g 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 cups Blue cheese, crumbled

Instructions:

1. To prepare your balsamic reduction, heat balsamic vinegar in a small saucepan over low heat until it is reduced to around 2 tablespoons, for approximately 10-15 minutes. Take the saucepan off the heat and allow it to cool.
2. Heat up your grill to a medium high temperature.
3. Place the squash and peaches on a baking sheet and drizzle them generously with olive oil, salt, and pepper. Transfer the baking sheet to the grill and grill the squash for about 2 minutes on each side. The peaches will need around 3-4 minutes. Return them to the baking sheet.
4. Lay out the grilled squash slices on a serving dish. Cut each peach half into 3-4 smaller pieces and arrange them on top of the squash. Sprinkle mint, basil, and blue cheese over the top. Finish off by drizzling the balsamic reduction.

Summary:

• Calories: 632 kcal
• Fat: 22 g
• Protein: 30 g
• Carbs: 87 g
• Potassium: 3400 mg
• Magnesium: 231 mg