We made an early Summer veggie bowl a few months ago, and it was such a huge hit around here that we decided to make that a seasonal thing. Like it's predecessor, add whatever you have on hand, but for this version we used roasted beets, eggplant and cherry tomatoes with steamed kale as the base, and made a peach vinaigrette to top it all. Add cooked black beans or steamed brown/wild rice to make it a complete meal.
Here is the recipe that was used at the first Canning Club Meet-Up of 2015-- it's a slightly sweetened version, but you can up or down the sugar as you prefer. Use slightly firm and ripe peaches for best results!
When peaches hit their moment in the spotlight-- end of July, early August-- jump and eat them with everything. In case you have a few in your fridge that have too many soft spots, the perfect solution is to make some rich and creamy peach ice cream. Ice cream base inspired by Jeni's.