- 2 peaches, cut into ½-inch wedges
- 1 lb. trimmed green beans
- 2 Tbsp. olive oil
- Salt and pepper
- 2 Tbsp. toasted slivered almonds
- 1 Tbsp. sherry vinegar
- Toss peaches and green beans with oil in a large bowl; season with salt and pepper.
- Transfer to a grill pan and cook over high heat, tossing often, until beans are crisp-tender and peaches are lightly charred, 8–10 minutes.
- Toss with almonds and vinegar.