Grilled Stone Fruit
Whole Living, June 2012
- 2 pounds assorted plums, peaches, and nectarines (halved and pitted)
- Olive oil
- Greek yogurt
- 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.
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