Grilled Stone Fruit

Whole Living, June 2012
  • Yield Serves 6
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  • 2 pounds assorted plums, peaches, and nectarines (halved and pitted)
  • Olive oil
  • Greek yogurt


  1. Heat grill to medium-high. Drizzle plums, peaches, and nectarines with olive oil and grill, cut sides down, until juicy and charred, 2 to 4 minutes. Remove with a metal spatula and serve with a dollop of yogurt.

Recipe Reviews

Reviews (1)

  • 2 Sep, 2012

    I grilled peaches tonight. There's no need for the olive oil. It becomes a competing taste with the oil and the sweetness of the peach. Next time just flesh side down on the grill.