Grilled Peaches with Lemon Balm Gremolata This recipe is simple, yet full of flavor. A traditional gremolata condiment includes parsley, lemon zest and garlic, but this sweeter version finds delicious- ness in fruit. Using a microplane grater culls the flavorful yellow part of the lemon rind without the bitter white pith. Chopping the herbs with the lemon zest make the flavors blend together better.


Yields 4 servings 1


/4 1/2


cup packed lemon balm leaves or 1 Tbsp packed mint leaves tsp lemon zest


Pinch kosher or sea salt 4 peaches, halved and pitted


Prepare a medium-hot fire in the grill.


Chop the lemon balm or mint and lemon zest together until very fine. Sprinkle a pinch of salt over the leaves and chop again. Set aside in a small bowl.


Place the peach halves cut-side down on the grill. Grill 4 to 6 minutes, turn- ing once, until they are tender and slightly blistered.


To serve, place two peach halves in each guest’s bowl and sprinkle the lemon balm gremolata over all of them.


Source: Recipes adapted from The Gardener & the Grill.


natural awakenings June 2013 43


photo by Steve Legato


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