Potato and pepper peach sauce

Ingredients: 
3.4 potatoes 
3 sweet peppers (red, green, yellow) 
3 tbsp. l. olive oil 
thyme, salt, ground with a hedgehog 
black pepper to taste _ 
For the sauce: 
3 peaches 
1 lime 
3 / 4 cup nonfat yogurt 
dill to taste 
Preparation: 
Tubers thoroughly cleaned with a brush, boil in salted water for 10 min., Cool. Small potatoes cut in half, larger - on 3 or 4 parts. Wash sweet peppers, cut in half, remove core and slice the peppers large noodles. 
To prepare marinade, combine thyme, salt, pepper and olive oil. 
Prepared marinade smear sliced potatoes and peppers. 
Vegetables fry on all sides on the grill or pan-grill for 10-15 
To prepare the sauce, peaches, peel, remove pit and slice the flesh in small cubes. Then mix with nonfat yogurt. 
In the sauce add the squeezed lime juice and a little grated peel. Dill wash, dry out, finely chop and add to peach dressing. Sauce lay in a small bowl or gravy boat and serve grilled vegetables. 

If the sauce used for cooking very ripe peaches, they can clean, chop the pulp in a blender to the consistency of mashed potatoes and mix with remaining ingredients. In this case, the sauce will have a richer taste and aroma.