2 peaches, cut into ½ inch wedges
1 lb. green beans, trimmed
2 tablespoons olive oil
Kosher salt and freshly ground pepper, to taste
2 tablespoons slivered almonds
1 tablespoon sherry vinegar
Toss peaches and trimmed green beans with the 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 toasted slivered almonds and Sherry vinegar. Serve and enjoy!
Recipe adapted from Bon Appétit