Adapted from:http://goodmotherdiet.com
Link: http://goodmotherdiet.com/2014/06/02/meatless-monday-grilled-nectarines-and-summer-squash-with-balsamic-glaze/
 
Marinade:

• 1/4 C olive oil
• 1 clove minced garlic
• 1 T lemon juice
• 1/4 tsp. salt
• 1 tsp. fresh herbs (oregano, thyme, parsley or marjoram)

Ingredients:

• 4-6 summer squash (any variety)
• 1 large fresh sweet onion
• 2 T avocado oil, or other high heat oil
• 6 nectarines
• 1/4 C extra virgin olive oil
• 2 oz. feta (optional)
• 1/2 C blueberries (optional, but not very)

 
Balsamic glaze:

•  1/4 C basamic vinegar
• 1 T honey
• pinch of salt
• salt and pepper to taste

 
Directions:

• Place all marinade ingredients into a large ziploc bag or container.  Slice squash into rounds and put into marinade until ready to grill.
• Heat balsamic vinegar in a small saucepan until reduced by about half.  Stir in honey and add a pinch of salt.  Remove from heat.
• Slice onion into thick rounds.
• Saute the onion slices on high heat, keeping the sections together, turning with a spatula to brown both sides.  Then break apart and saute a few more minutes. Alternately, you can marinate and grill the onions until they are softened and browned.  Remove to a platter.
• Grill the zucchini rounds until brown on both sides.  Remove to platter with onions.
• Halve and pit the nectarines and place on a hot oiled grill, a few minutes per side until grill marks appear.  Remove to platter with veggies.
• Sprinkle with feta and blueberries, if using.  Drizzle with balsamic glaze. Season with coarse-ground salt and pepper to taste.

 
Serve warm or room temperature with reserved balsamic glaze on the side.