- 2 peaches (cut into 1/2″ wedges)
- 1 pound trimmed green beans
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons toasted slivered almonds
- 1 tablespoon Sherry vinegar
- Toss 2 peaches (cut into 1/2″ wedges) and 1 pound trimmed green beans with 2 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Cook in a grill pan or in a skillet over high heat, tossing often, until beans are crisp-tender and peaches are lightly charred, 8-10 minutes. Toss with 2 tablespoons toasted slivered almonds and 1 tablespoon Sherry vinegar.