Anyone else overloaded with green beans this year? We get some variety of beans in our CSA each week and kudos to them for growing a variety of different species. The problem, my husband is not a big fan. He will eat them, but finds them boring…so a simple steam or blanch will not cut it on our dinner plates.
I got out my special pan for the grill and threw on some beans lightly seasoned and coated in olive oil over medium high heat for about 3 minutes on each side. They were a bit charred, which I prefer, but you could of course cook them just until tender.
Beyond the grilling, I still needed to work on enhancing the flavor. In addition to salt and pepper before grilling, I grated on some lemon zest and parmesan cheese. From there, a light drizzle of aged balsamic was the perfect sweet contrast to the zest of the lemon and the grilled flavor of the beans.
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- Grilled Green Beans
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- Beans on the Grill
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- Beans Before Grilling
Green beans were never something I considered for the grill, but I will definitely be adding them to my list of favorite grilled veggies.
Cheers!
city food. country kitchen. 