I have been seeing the most beautiful green beans this summer at the farmer’s market. Green beans are usually something you grab when you need a vegetable that most palates will enjoy because they’re relatively mild in flavor and they tend to be the “green of choice” on any holiday table. However, I’ve been witnessing much more than just a traditional vegetable, and they are truly worth taking a second look.
These plump vibrantly green stalks are in fact a summertime side dish, especially when you prepare them on the grill. I just got a new grill basket from the local grocery store up in Solvang, and I found it on an end cap at reduced close-out pricing. I guess summer is already winding down for retailers, so you might want to keep that in mind while shopping. This little basket is the perfect size for grilling vegetables of all kinds, but especially the fabulous green beans I’ve been rambling on about.
If you’re looking for a fresh, yet fantastic and rather quick green side dish to cook up and add to your mealtime, these grilled green beans with tomatoes are terrific. The tomatoes begin to melt first, after a few minutes on the grill. Then, the green beans at the bottom of the pan start to follow suit and become slightly caramelized, along with the garlic. A few twists of the tongs and the green beans are in rotation for the hot fire. The entire bunch is done within 12 minutes or so, just enough time to grill a piece of fish or other vegetables.
1 pound green beans, washed and ends trimmed
1 pint tomatoes
2 cloves garlic, sliced
oil for cooking
salt & pepper
- In a grill basket, pan or iron skillet, drizzle with 2 teaspoons oil. Add green beans, garlic and tomatoes, toss.
- Heat grill to 400 degrees. Place basket on top and lower lid. After 3 minutes, toss with tongs, rotating green beans from bottom to top. Repeat tossing every 3 minutes, four times until fork tender.
- Remove green beans and place in serving bowl sprinkle with salt and pepper, toss. Enjoy!