Grilled Summer Squash, Peaches, Blue Cheese Salad With Herbs

• 1/2 cups Balsamic vinegar or 2 tablespoons balsamic reduction
• 2 pounds Summer squash of any variety, sliced into 1/4 inch thick pieces lengthwise
• 2 Peaches, cut in half, pit removed Olive oil
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons Mint, chopped
• 2 tablespoons Basil, chopped
• 1/2 cups Blue cheese, crumbled

1. If you're making your own balsamic reduction, pour balsamic vinegar in a small saucepan over low heat and let it simmer until it is reduced to about 2 tablespoons, about 10-15 minutes. Remove from heat and let cool.
2. Preheat your grill to medium high heat.
3. Arrange squash and peaches on a baking sheet and drizzle generously with olive oil, salt, and pepper. Place on grill and cook squash for about 2 minutes per side. Peaches will take about 3-4 minutes. Transfer back to baking sheet.
4. Arrange squash slices on a platter. Slice each peach half into 3-4 smaller pieces, then place on top of squash. Sprinkle mint, basil, and blue cheese on top. Drizzle balsamic reduction to finish.

balsamic vinegar, summer, peaches, kosher salt, freshly ground black pepper, basil, blue cheese

Taken from food52.com/recipes/37631-grilled-summer-squash-peaches-blue-cheese-salad-with-herbs (may not work)