A light, fresh summer grilling option sure to be loved by vegetarians and meat-eaters alike.

12 slightly firm peaches, halved and pitted

2 Tbsp extra virgin olive oil

Pinch sea salt

2 cups thick plain Greek yoghurt

1/4 cup honey

1/2 cup torn fresh mint leaves

1. Preheat grill to highest setting.

2. Brush peaches with olive oil, sprinkle with salt, and place on grill, flesh-side down.

3. Grill peaches for 1-2 minutes without moving.

4. Transfer peaches to platter and top each with large tablespoon of yoghurt.

5. Drizzle with honey, top with torn mint, and serve.

Original recipe found at cookingchanneltv.com
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