Grilled Peaches with Rosemary and Balsamic

• 1/4 cup extra-virgin olive oil, plus extra for greasing the grill
• 4 peaches, halved and pitted
• 2 tablespoons balsamic vinegar
• Needles from 2 fresh rosemary sprigs
• Sea salt and freshly ground black pepper

1. Preheat a grill or grill pan until hot.
2. Wipe the grates (or the ridges of your pan) with oil to keep the peaches from sticking.
3. Toss all the ingredients together in a bowl until the peaches are well coated.
4. Put the peaches cut side down on the grill and cook for 5 to 8 minutes, until the flesh of the peaches softens slightly and caramelizes.
5. Turn the peaches over with tongs and grill the other sides for 3 to 5 minutes to char the skin.
6. Thats summer love.

extravirgin olive oil, peaches, balsamic vinegar, rosemary sprigs, salt

Taken from www.epicurious.com/recipes/food/views/grilled-peaches-with-rosemary-and-balsamic-372679 (may not work)