These recipes were featured in my July Newsletter. If you are not a current subscriber, click here.
Grilled Zucchini and Bell Peppers
Slice zucchini and squash into rounds about 1/4 to 1/2 inch thick. Slice peppers and onion into bite sized chunks. Toss vegetables in a large bowl with herbs, olive oil, and salt and pepper.
Place in grill basket* on grill and cook for about 10-12 minutes, turning the vegetables occasionally with tongs for even cooking and to make sure the zucchini slices don’t stick together. Grill until vegetables become tender and begin to caramelize around the edges.
*If you don't have a grill basket, you can use foil pouches for the vegetables instead. Place the vegetables in squares of aluminum foil, folding the edges and making sure the foil is sealed at the top of the pouch. If your grill is on medium heat, it should take around 20 minutes for the vegetables to cook.
Grilled Peaches with Honey Almond Streusel
For the Streusel
1⁄2 cup blanched almonds (or use almond flour; see below in directions)
1⁄4 cup gluten free or regular flour
1⁄4 cup sugar (can substitute 1/4-1/2 tsp pure stevia to make the recipe lower in sugar.
2 tsp. honey or pure maple syrup
1 1⁄2 tsp. lemon zest
1⁄2 tsp. ginger powder
4 tbsp. cold unsalted butter, cut into cubes (for a dairy free option, use solid coconut oil or palm shortening. You can also use liquid oil but it will turn out a little different).
For the Peaches
Juice of one lemon
1⁄4 cup honey or pure maple syrup, plus more for drizzling
1⁄2 tsp. cinnamon
4 firm peaches, halved and pitted
Oil for grilling
Make the streusel: Process almonds in a food processor until fine and flour-like (or use almond flour). Add flour, sweeteners, zest and ginger powder and pulse to combine. Add butter (or coconut oil/shortening) pieces and pulse until the mixture resembles coarse crumbs; be careful not to over-process. Set aside.
Make the Peaches: Preheat outdoor grill or grill pan to medium-high heat. Whisk together lemon juice, sweetener and cinnamon in a bowl. Add peach halves and gently toss to coat. Brush grill or grill pan with oil; lay peaches face down and grill until softened and caramelized, about 5 minutes. Brush domes with more of the lemon-honey/maple syrup mixture, flip with tongs and grill on other side, 2-3 minutes.
Preheat the broiler and set your oven rack in the highest position. Lay grilled peaches face up in a 9x13 baking dish. Spoon a generous amount of streusel onto each peach half. Broil until lightly browned, about 5 minutes; serve drizzled with additional honey or maple syrup.