Grilled Peach and Veggie Skewers

This is the fourth post on my "All About Peaches" dinner series.  (For previous posts, see All About Peaches, Peach, Goat Cheese and Mint Bruschetta, and Peach Mojitos.)  Coming up next:  Strip Steak with Peach Balsamic Reduction Sauce.

After the bruschetta and mojitos, a few relaxing hours passed as the night got darker, the summer air cooler, and our stomachs started rumbling for dinner.  I've grilled veggies many times before, but I've never before grilled fruit, and I think I've been missing out.  It's something I'm going to be doing a lot more, though!  Right now, I'm thinking how delicious slices of fresh pineapple or cherries would be fresh off the grill.

I paired the peaches with zucchini, squash and cherry tomatoes; since I grilled them on wooden skewers, I needed items with similar cooking times that could all come off the grill at the same time.  I sliced the zucchini and squash into very thin ribbons that I folded back and forth before piercing with the skewer, and while pretty, the slices were too delicate for the grill, so I would recommend thicker slices, or bite-sized pieces.

Printable Recipe

Grilled Peach and Veggie Skewers
(makes 6-8 skewers)

• 4 peaches, pitted and quartered
• 2 zucchini, sliced
• 2 squash, sliced
• 1 pint cherry tomatoes
• olive oil
• salt and pepper
• wooden skewers

Soak the skewers in water for at least 30 minutes beforehand.  Alternate peaches, zucchini, squash and tomatoes on the skewers until all ingredients are used.   Brush with olive oil, and sprinkle with salt and pepper.  Grill on a 400 F-degree grill for about 6-8 minutes, turning once.