Grilled Nectarines and Summer Squash with Balsamic Glaze

Adapted from:

  • 1/4 C olive oil
  • 1 clove minced garlic
  • 1 T lemon juice
  • 1/4 tsp. salt
  • 1 tsp. fresh herbs (oregano, thyme, parsley or marjoram)


  • 4-6 summer squash (any variety)
  • 1 large fresh sweet onion
  • 2 T avocado oil, or other high heat oil
  • 6 nectarines
  • 1/4 C extra virgin olive oil
  • 2 oz. feta (optional)
  • 1/2 C blueberries (optional, but not very)

Balsamic glaze:

  •  1/4 C basamic vinegar
  • 1 T honey
  • pinch of salt
  • salt and pepper to taste


  • Place all marinade ingredients into a large ziploc bag or container.  Slice squash into rounds and put into marinade until ready to grill.
  • Heat balsamic vinegar in a small saucepan until reduced by about half.  Stir in honey and add a pinch of salt.  Remove from heat.
  • Slice onion into thick rounds.
  • Saute the onion slices on high heat, keeping the sections together, turning with a spatula to brown both sides.  Then break apart and saute a few more minutes. Alternately, you can marinate and grill the onions until they are softened and browned.  Remove to a platter.
  • Grill the zucchini rounds until brown on both sides.  Remove to platter with onions.
  • Halve and pit the nectarines and place on a hot oiled grill, a few minutes per side until grill marks appear.  Remove to platter with veggies.
  • Sprinkle with feta and blueberries, if using.  Drizzle with balsamic glaze. Season with coarse-ground salt and pepper to taste.

Serve warm or room temperature with reserved balsamic glaze on the side.