Zucchini, Peach, Macadamia Salad

Nobody would believe that zucchini and peaches would work or that a purely vegan recipe could taste so good. The zucchini and peaches are grilled, so this dish has a sweet and smoky flavor. It is very easy to make and has only a few ingredients


  • Zucchini  ·  1½  pounds 
  • Peaches  ·  3 
  • Extra-virgin olive oil  ·  ¼ cup 
  • Salt  ·  ½ teaspoon 
  • Freshly ground pepper  ·  ½ teaspoon 
  • Parsley, chopped  ·  2 tablespoons 
  • Macadamia nuts  ·  2 tablespoons 


Place the macadamia nuts on a flat sheet and oven roast at 300 degrees for about 10 minutes. Allow to cool and chop coarsely.

Slice the zucchini lengthwise 1/4 inch thick. Slice the peaches into about six slices per peach.

Paint the zucchini and peaches with half of the oil and season with salt and pepper. Grill them over moderate heat for about 4 minutes, until they are medium soft. Then remove from the grill and cut the peaches into smaller wedges. Thinly slice the zucchini lengthwise into ribbons.

In a bowl, toss the zucchini, parsley with the remaining oil; season with salt and pepper. Transfer to a serving bowl, add the peach wedges and sprinkle the chopped nuts over the top. Serve with Williamson Frolic Viognier

Fling Tempranillo

Fling Tempranillo

A spicy California expression of Spanish Tempranillo [Tam-pren-illo ] with a great dark purple-red color.

Frolic Viognier

Frolic Viognier

Frolic is a single-varietal of the white grape Viognier from a single vineyard.