Grilled Peach and Raspberry Fruit Salad

• 1 pt. fresh raspberries, divided
• 2 Tbs. lemon juice
• 1 1/2 Tbs. agave nectar
• 1 Tbs. grated lemon zest
• 1 Tbs. chopped fresh mint, plus more for garnish
• 8 firm, ripe peaches, halved and pitted
• 4 tsp. vegetable oil, plus more for grill or grill pan
• 1 Tbs. sugar
• 1/4 tsp. ground cinnamon
• 1 pinch freshly ground black pepper
• 2 small or 1 large heirloom tomato, cut into wedges (2 cups)
• 23 cup toasted pecan halves (2 oz.)

1. Mash 1 cup raspberries with fork in bowl.
2. Stir in lemon juice, agave nectar, lemon zest, and mint.
3. Set aside.
4. Brush cut sides of peaches with oil.
5. Combine sugar, cinnamon, and pepper in bowl; sprinkle cut side of peaches with sugar mixture.
6. Set aside.
7. Preheat grill or grill pan to medium-high heat.
8. Lightly grease grill plates.
9. Place peaches cut side down on grill or grill pan.
10. Grill 3 to 5 minutes, or until grill marks appear and peaches are tender.
11. Divide peaches, tomato wedges, and remaining 1 cup raspberries among serving plates.
12. Serve topped with raspberry sauce, pecans, and chopped mint.

fresh raspberries, lemon juice, nectar, lemon zest, fresh mint, peaches, vegetable oil, sugar, ground cinnamon, freshly ground black pepper, tomato, pecan

Taken from www.vegetariantimes.com/recipe/grilled-peach-and-raspberry-fruit-salad/ (may not work)