by Chef Matthew Krenz

With summer’s heat hopefully on the way out and grilling season still in peak form, I wanted to marry summer offerings with bright flavors and the grill. Enter “peachziki,” a Southern addition to a traditional sauce that can make it even more dynamic. The sweet addition of peach with a garlicky punch and pop of dill makes for a fun bite. Here, I am using it as a base for grilled vegetables and some halloumi cheese, but this would be an excellent sauce for a fish dish or with falafel if you wanted to keep it vegetarian. I hope you enjoy this twist on a traditional sauce.

Peachziki Sauce
Serves 6-8
2 cucumbers, seeded and finely diced
1 peach, seeded, skin removed, and finely diced
2 cloves garlic, minced
1 c. labneh or high-fat Greek yogurt
2 tsp. tangerine vinegar (can substitute red wine vinegar)
1 lemon, zest and juice
1 tbsp. extra virgin olive oil
1 tsp. fresh mint, finely chiffonade
1 tbsp. fresh dill, finely chopped
Salt and pepper to taste

1. Place your diced cucumber and peaches in a bowl and season with a fair amount of salt to remove extra liquid. Let sit for 15-20 minutes.
2. Gently rinse the cucumber and peaches, then squeeze out remaining liquid out in a towel. 
3. Put all ingredients in a mixing bowl and fold until well combined. Add salt and pepper to taste and reserve. 

Grilled Vegetables with Halloumi Cheese
Makes 8-10 skewers

2 zucchini, seeded and chopped 
2 squash, seeded and chopped
1 Italian style eggplant, peeled and chopped
6-8 shiitake mushrooms, quartered, stems removed
2 red bell peppers, seeded, chopped
1 red onion, outer layers removed and chopped
2 packages halloumi cheese, chopped
2-3 tbsp. berbere seasoning
3 tbsp. extra virgin olive oil 
Salt to taste

1. Place vegetables and cheese in a mixing bowl. 
2. Drizzle the olive oil over the vegetables and cheese, then stir to evenly coat. Add berbere seasoning and salt and stir. 
3. Add vegetables and cheese to skewers, alternating vegetables and cheese as desired.
4. Grill on medium-high heat, turning occasionally until all sides are fully cooked. Remove from the grill. 
5. To serve, spread the peachziki sauce on a platter or large plate and top with vegetable skewers. Finish with a little flake salt and extra virgin olive oil. Serve immediately.

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