Baked on the Bright Side

Tarragon Balsamic Grilled Peaches and Veggies, by Guest Blogger Amie Valpone

September 19, 2011

Serves 2


  • 4 large green bell peppers, sliced into 1/2 inch pieces
  • 2 large yellow bell peppers, sliced into 1/2 inch pieces
  • 1 large Vidalia onion, sliced into 1/2 inch pieces
  • 1 large eggplant, sliced into 1/2 inch pieces
  • 12 Baby Portabello mushrooms, sliced
  • 3 medium peaches, chopped
  • 1 Tbsp. extra virgin olive oil
  • Juice from 1 orange
  • 3 Tbsp. balsamic vinegar
  • 2 pieces Rudi’s Multigrain bread, toasted
  • 1/4 tsp. chili powder
  • 1/4 tsp. ground coriander
  • Pinch of paprika
  • 1 tsp. fresh tarragon leaves, finely chopped
  • Sea salt and freshly ground white pepper, to taste


  1. In a large bowl, combine all vegetables and peaches.  Drizzle with olive oil, freshly squeezed orange juice and balsamic; gently toss to coat.
  2. Break Rudi’s toast into pieces; place in the food processor to create a breadcrumb like consistency. Remove from food processor.
  3. Add Rudi’s bread crumbs, chili powder, coriander, paprika, tarragon, sea salt and pepper.  Again, gently toss to combine.
  4. Set aside for 15 minutes, covered.
  5. Meanwhile, preheat the grill to medium heat.
  6. Place marinated peaches and vegetables onto the grill; grill for 4-5 minutes per side or until cooked and soft.
  7. Remove peaches and vegetables from grill; transfer to a serving platter.
  8. Serve warm or chilled.
  9. Enjoy.


Amie Valpone, HHC, AADP is a Manhattan-based culinary marketing consultant specializing in gluten-free “clean” eating. Her experience as a marketing consultant spans the hotel, spa, restaurant and FMG sectors, where she creates menus, develops marketing and publicity efforts, and builds brand awareness for her clients. Amie is also a culinary nutritionist, spending time with clients as a Food Allergy Concierge and Pantry Stylist in the big apple of Manhattan.

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