Peak season for green beans is right around the corner and already they're popping up at grocery stores for majorly discounted prices. This weekend, I went a little fresh fruit- and veggie-crazy at the supermarket after realizing how cheap fresh produce is right now (talk about budget-friendly foods!), but then I realized that I'm not quite sure how to prepare all the green beans in my fridge without repeating the same recipes over and over.
Sure, you can use them in a bean salad, steamed and served on their own, or in a creamy casserole, but is there any other way to enjoy green beans? Yes: grilled.
After a little bit of research, I found that you can grill green beans the same way you would grill any other vegetable. All it takes is a light coating of oil or a marinade and a few minutes over medium heat. That's it! Once you remove them from the heat, try tossing the beans in your favorite sauce or vinaigrette for a little extra flavor.
Grilled Green Beans in Mustard Vinaigrette
1 1/2 pounds fresh green beans
7 Tbsp. olive oil
1 Tbsp. Dijon mustard
2 Tbsp. white wine vinegar
1/4 tsp. salt
1/4 tsp. pepper
•Preheat a grill to medium heat. Place either a grill pan or aluminum foil directly over the heat.
•Trim the ends off the green beans and discard, then toss the trimmed beans with about 1 tablespoonful of oil.
•Add the beans to the grill and cook about 5 minutes, turning occasionally to avoid burning. Remove from heat when just tender and set aside.
•In a large bowl, whisk together the mustard and the vinegar. Add the remaining oil slowly and continue whisking until well combined. Add the salt and pepper and whisk again.
•Add the green beans and toss until well coated. Serve warm.
Makes 6 servings
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