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