Grilled Green Beans
I grill just about every other night so I've tried to perfect how to cook certain vegetables along with the main course. I've found they cook to my liking when I put them on while the grill is heating up to get them going. It gives them a good 10 minutes for extreme heat before moving them aside for the main dish. They are basically roasted and steamed at the same time. Try adding some onion or tossing with lemon pepper before serving.
I grill just about every other night so I've tried to perfect how to cook certain vegetables along with the main course. I've found they cook to my liking when I put them on while the grill is heating up to get them going. It gives them a good 10 minutes for extreme heat before moving them aside for the main dish. They are basically roasted and steamed at the same time. Try adding some onion or tossing with lemon pepper before serving.
- Carbohydrate 9.12082649525 g
- Cholesterol 0 mg
- Fat 1.29150271136184 g
- Fiber 4.35176026687776 g
- Protein 2.2827627835 g
- Saturated Fat 0.204913504099962 g
- Serving Size 1 1 serving(s) (118g)
- Sodium 879.426760550007 mg
- Sugar 4.76906622837224 g
- Trans Fat 0.108923177759799 g
- Calories 48 calories
Step-by-step
- Put green beans on a sheet of aluminum foil large enough to fold and seal. You may need to fold two sheets together.
- Note: I also use one sheet of foil to set the pouch on. This way if any liquid seeps out or it pulls apart it doesn't leave a mess.
- Drizzle olive oil over the beans.
- Add minced garlic and crushed red pepper, salt and pepper to taste.
- Toss green beans with tongs until well coated.
- Add water and fold aluminum foil together at the top and pinch the sides closed.
- Cook green bean pouch on the grill.
- Notes: When I put my main dish on the grill I open the beans and toss with tongs. If all the water is gone, add a little more, reseal and move to top rack. If I lift the grill lid to flip main dish I usually give the pouch a shake.
My Favorite Grilled Green Beans: A Simple Side Dish for Any BBQ
Summer evenings spent grilling are some of my favorites. The smell of charcoal, the sizzle of food on the hot grates, and the relaxed atmosphere – it's the perfect setting for friends, family, and delicious food. While everyone loves a juicy burger or a perfectly cooked steak, I've always believed the best BBQs are elevated by fantastic side dishes. And for me, nothing beats perfectly grilled green beans.
I’ve experimented with various methods over the years, trying to find the perfect way to grill green beans without them turning mushy or burning. I wanted that delightful char on the outside, while maintaining a tender-crisp interior. My secret? It all starts with preheating the grill. I place the beans on while the grill is heating up, letting them get a good head start. This gives them about 10 minutes of intense heat, which helps develop that fantastic roasted flavor before I move them aside to make room for the main course. It's essentially a combination of roasting and steaming, resulting in a truly unique texture and taste.
The beauty of this recipe lies in its simplicity. It’s a quick and easy side that adds a burst of fresh, vibrant flavor to any barbecue spread. The slight char from the grill enhances the natural sweetness of the green beans, creating a delicious contrast. And the best part? It's incredibly adaptable. Feel free to experiment with different seasonings to find your perfect blend. A sprinkle of lemon pepper is a classic choice, adding a bright and zesty finish. I sometimes add a little minced onion for extra flavor, creating a delightful harmony of sweet and savory notes.
The grilling process is straightforward and hassle-free. I use aluminum foil packets to keep things tidy and easy to manage. This prevents the beans from sticking to the grill grates and makes cleanup a breeze. Simply toss the green beans with olive oil, garlic, crushed red pepper, salt, and pepper, place them in the foil packets, and let the grill do its magic. The foil packets essentially create their own little steaming environment, ensuring the beans cook evenly and retain their moisture.
Beyond the basic recipe, I've found numerous ways to personalize these grilled green beans. I've experimented with adding different herbs, such as thyme or rosemary, which add aromatic complexity. Sometimes, I toss them with a balsamic glaze after grilling for a touch of sweetness and tanginess. The possibilities are endless. One recent addition I've really loved is the use of a flavorful marinade. A simple combination of soy sauce, honey and ginger created a beautiful savory-sweet flavor that was a real game-changer.
Whether it's a casual weeknight dinner or a large gathering, grilled green beans are a versatile side dish that always impresses. Their vibrant green color provides a visually appealing contrast to the other elements on the plate, and their unique flavor profile complements almost anything from grilled meats to vegetarian options. So next time you’re firing up the grill, don't forget to add this simple yet elegant side dish to your menu. It's a guaranteed crowd-pleaser that will elevate your barbecue experience from good to unforgettable. And don’t be afraid to experiment! The beauty of cooking is in the journey of discovery, and your own personalized touch will bring a uniquely delicious result. Enjoy!
