Tarragon Balsamic Grilled Peaches and Vegetable Platter
By: Amie Valpone
Published: August 22, 2011

It’s a fairly simple dish. I like to keep food simple. Simple is good. Simple is just plain o’ simple and when you’re in a time crunch or you’re not in the mood to create a lavish dish, simple is just about all you need.
Especially when it’s summer.
And all you wanna do is soak up the sun. Read a food magazine. And sip on a freshly brewed iced tea. Not spend hours slaving over your stove. Just a few mere minutes next to your ol’ grill and you’re all set with this one.
Yes, you heard me correctly. A few minutes and you’ve gotta side dish that’ll knock your socks off.
Wanna bite?
Tarragon Balsamic Grilled Peaches and Vegetable Platter (Gluten-Free and Vegan)
	Serves 2
4 large green bell peppers, sliced into 1/2 inch pieces
	2 large yellow bell peppers, sliced into 1/2 inch pieces
	1 large Vidalia onion, sliced into 1/2 inch pieces
	1 large eggplant, sliced into 1/2 inch pieces
	12 Baby Portabello mushrooms, sliced
	3 medium peaches, chopped
	1 Tbsp. extra virgin olive oil
	Juice from 1 orange
	3 Tbsp. balsamic vinegar
	1/4 tsp. chili powder
	1/4 tsp. ground coriander
	Pinch of paprika
	1 tsp. fresh tarragon leaves, finely chopped
	Sea salt and freshly ground white pepper, to taste
1. In a large bowl, combine all vegetables and peaches. Drizzle with olive oil, freshly squeezed orange juice and balsamic; gently toss to coat. Add chili powder, coriander, paprika, tarragon, sea salt and pepper. Again, gently toss to combine.
2. Set aside for 15 minutes, covered.
3. Meanwhile, preheat the grill to medium heat.
4. Place marinated peaches and vegetables onto the grill; grill for 4-5 minutes per side or until cooked and soft.
5. Remove peaches and vegetables from grill; transfer to a serving platter.
6. Serve warm or chilled.