Grilled Summer Squash, Peaches, Blue Cheese Salad with Herbs

Ingredients

• ½
  
  cups 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
  
  cups Blue cheese, crumbled
  

Directions

1. 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.
2. Preheat your grill to medium high heat.
3. 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.
4. 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.