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Grilled Peach and Calamata Olive Topping

Serve this savory, sweet, salty and tart topping with grilled chicken or pork

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Grilled Peach and Calamata Olive Topping (for grilled chicken)

Makes 12 cups of topping

14 peaches

3 tablespoons olive or canola oil

1 1/2 cups thinly sliced red onion

1 1/2 cups pitted calamata olives, coarsely chopped

Sugar if needed

Salt and pepper to taste

  1. Coat the grill rack with cooking spray; heat the grill.
  2. Cut the peaches in half and remove the pits. Lightly oil the surface of the peaches. (I find the easiesat way to do this is to oil my hands and rub it on the peaches).
  3. Place peaches cut side facing up on grill; cook until well marked on the underside, about 4-5 minutes. Turn and grill another 4-5 minutes, until peaches are well-marked but still fairly firm. Let cool.
  4. Rub any loose skin off peaches; chop in 1/2 inch pieces and combine with the onion and olives. Season to taste with a pinch or two of sugar (if needed) and salt and pepper to taste.

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I make my living writing, teaching and speaking about food and travel. In the name of work, I (have to!) eat a lot, meet interesting people (many of whom, like me, are passionate about their work) and travel near and far to see where and how food is made, grown or raised. I am saved from a life of extreme obesity by the fact that I truly love to exercise, but I am always one forkful away from not being able to button my jeans. Mine is a sweet and savory life.

I share it with my husband and co-author, David Bonom. Check out our new book, Hero Dinners: Complete One-Pan Meals That Save the Day

To learn more about me, click here →

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