Grilled Zucchini and Stone Fruit with Lemon-Yogurt Dressing

We couldn’t think of a better farewell to summer than this salad, which makes good use of summer squash and stone fruit by combining the two on the grill. (Cook them in batches to get a nice sear while being careful to not overcook.) Top with a drizzle of the lemony yogurt dressing. It’s a good opportunity to use up what you have in the fridge. It keeps for up to a week and goes well with everything: eggs, grilled meat, leafy greens, and tossed in chicken salad.

Grilled Zucchini and Stone Fruit with Lemon-Yogurt Dressing

★★★ 2.5 from 2 reviews

• Author: Misfits Market

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Ingredients

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• 1 large zucchini or yellow summer squash, cut  into 1/2-inch thick slices
• 2 tablespoons canola or vegetable oil
• 2 ripe white peaches, pitted and halved
• 2 ripe nectarines, pitted and quartered
• 1 cup plain full-fat yogurt
• 1 large garlic clove, grated
• 2 tablespoons plus 1 teaspoon  fresh lemon juice
• 1 teaspoon salt
• 1 teaspoon pepper
• Basil or mint leaves (optional)

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Instructions

1. Add oil to a griddle pan, cast iron skillet, or heavy-bottomed pan and bring to high heat.
2. Add zucchini and stone fruit to a large bowl and sprinkle with salt and pepper. Grill the zucchini and stone fruit in batches, about 4-5 minutes each batch, until charred, softened, and cooked through. Set aside to cool.
3. Make the dressing by whisking to combine yogurt, lemon juice, garlic, and salt and pepper.
4. Arrange the zucchini and stone fruit on a platter and drizzle over lemon-yogurt dressing. Garnish with optional basil or mint leaves and enjoy right away.

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