by Susan Greeley, MS, RDN
Summer grilling is in full swing, as gardens are bursting with fresh fruits and vegetables that make eating seasonal, local foods a “no brainer” that can actually be good for our brains by supporting a healthy gut microbiome. Try this simple salsa that can be eaten with a main course or even made into a dessert!
- 4 peaches
- 1 vidalia onion
- 2 poblano peppers
- 1 Tsp salt
- 2 sprigs fresh rosemary
- 2 Tb balsamic vinegar
- 1 Tb brown sugar
- Wash the peaches and cut in small chunks, removing pits.
- Peel the onion and chop in small chunks and add to peaches.
- Wash the poblano peppers, cut off stems and remove all seeds, then slice in small pieces.
- Light/heat grill.
- Combine chopped peaches, onion, peppers and pour onto large sheet of aluminum foil (large enough to then fold over and close). Sprinkle with salt and add rosemary sprigs.
- Fold foil over peach mixture to close and then place on grill over medium heat (low/medium flame.) Allow to cook on grill for 30 minutes, then open up and drizzle vinegar and sprinkle sugar. Close it again and allow to cook for 5 more minutes over low heat/flame, until all is soft and juicy.
Serve over or with grilled pork loin or chicken or even on top of ice cream as a sweet and spicy summer dessert!
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