Hi friends — today I’m sharing Grilled Peach and Zucchini Summer Bowls, a bright, end-of-summer bowl that celebrates the season’s best produce.
When mid-August arrives I always feel the push to make the most of summer produce — more grilling, more peaches, more fresh corn. If you love summer vegetables and fruit, you know the feeling: a little urgency to enjoy everything before the season shifts. These bowls are my answer: simple, flavorful, and built around peak produce so every bite feels special.
The components play together beautifully. Quinoa provides a nutty, hearty base and plant-based protein. Fresh sweet corn cut straight from the cob adds crunch and natural sweetness. Grilled peaches or nectarines become tender and smoky, while zucchini rounds charred on the grill stay tender with a pleasant bite. Peppery arugula tossed in a quick balsamic dressing brings brightness, and a scoop of room-temperature goat cheese adds tangy creaminess that rounds all the flavors. The result feels more like a composed, satisfying meal than a plain salad — varied textures and flavors keep each forkful interesting.
Grilling the peaches/nectarines and zucchini is easier than it sounds. Brush the fruit and vegetable with a little olive or neutral oil and grill until smoky and tender — about 8 minutes total. Cut zucchini into thick rounds so they flip easily, and use peaches or nectarines that are slightly under-ripe (still firm) so they hold together on the grill.
Fun aside: in the U.K. and Ireland arugula is called “rocket.” I first encountered that name while studying abroad — I ordered a pizza with “rocket” on it and discovered it was arugula. Rocket sounds more playful to me, and the memory stuck. Small travel moments like that make recipes feel personal.
I’ve been resisting the rush to fall recipes lately. I love autumn, but when everyone moves on to pumpkins and spice too early I find I lose appreciation for the final warm days. These Grilled Peach and Zucchini Summer Bowls are a reminder to savor the present season — to enjoy what’s fresh right now rather than rushing into the next.
P.S. I wrote this post recently and then listened to a podcast about “flowing with changing seasons and shifting priorities.” It resonated with the idea of staying present in the season you’re in. If you’ve got thoughts on being present with food and seasons I’d love to hear them — leave a comment or tag @robustrecipes on Instagram.
Grilled Peach and Zucchini Summer Bowls
- Author: Emily Koch
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 2 to 3
- Category: Bowls, Entree
- Cuisine: Vegetarian, Gluten Free, Summer
Description
Grilled Peach and Zucchini Summer Bowls are packed with fresh end-of-summer produce. This vegetarian and gluten-free meal is perfect for lunch or dinner and can be adjusted to suit your preferred proportions.
Ingredients
- QUINOA:
- 1 cup raw quinoa
- 2 cups water (or sub vegetable broth for more flavor)
- BALSAMIC DRESSING:
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
- VEGGIES/TOPPINGS:
- 2 ears raw sweet corn, kernels cut off the cob
- 2 handfuls arugula (rocket)
- 2 ounces goat cheese, room temperature
- GRILLED PEACHES/ZUCCHINI:
- 2 peaches or nectarines, slightly under-ripe, halved with pits removed
- 2 medium zucchinis, cut into 1-inch-thick rounds
- 2 to 3 tablespoons flavorless vegetable oil
- Salt and pepper
Instructions
- QUINOA:
- In a small saucepan combine the raw quinoa and 2 cups water or broth. Cover and bring to a boil, then reduce to a simmer and cook covered for 15 minutes.
- When cooked, fluff the quinoa with a fork and let it cool slightly while you prepare the rest of the bowl.
- BALSAMIC DRESSING:
- Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, and salt and pepper in a small jar or bowl until combined. Taste and adjust seasoning; set aside.
- VEGGIES/TOPPINGS:
- Prepare corn, arugula, and goat cheese as indicated in the ingredients while the quinoa cooks.
- GRILLED PEACHES & ZUCCHINI:
- Preheat the grill to medium-low. Brush zucchini rounds generously with oil and season with salt and pepper. Brush the cut sides of the peaches with oil but do not salt them.
- Place zucchini and peaches oil-side down on the grill, close the lid, and cook for 4–5 minutes until the zucchini and peaches develop grill marks and soften.
- Oil the top sides just before flipping, then flip and cook zucchini another 4 minutes and peaches another 2 minutes until tender and slightly charred.
- ASSEMBLE:
- While the grilled peaches and zucchini are still warm, toss the arugula with a little of the balsamic dressing. Optionally toss some dressing into the quinoa as well.
- Layer arugula in bowls, add a scoop of quinoa and the fresh corn, then arrange several zucchini slices and 1–2 peach halves per bowl. Top each bowl with a spoonful of room-temperature goat cheese.
- Serve immediately. Store leftovers separately in the refrigerator; zucchini reheats well, but peaches are best freshly grilled.
NOTE: The photos in this post include nectarines as well as peaches — both work beautifully. I chose whichever looked best at the market.
Nutrition facts are rough estimates for about three servings. This is an assemble-as-you-like bowl, so quantities eaten will vary (some people may use more arugula and less corn, or only half a peach). If you find you have leftover quinoa, it freezes well and reheats easily.
