Grilled Green Beans with Peppers and Onions
Prep: 15 minutes
Grill: 10 minutes • Serves: 8
1 medium red onion, cut crosswise into 1/4-inch-thick slices
2 tablespoons plus 1 teaspoon olive oil
1-1/4 teaspoons salt
1-1/2 teaspoons coarsely ground black pepper
2 pounds fresh haricot vert French beans or green beans, trimmed
1.Prepare outdoor grill for direct grilling over medium heat. Brush both sides of peppers and onion slices with 1 teaspoon oil, and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon black pepper. In large bowl, toss beans with remaining 2 tablespoons oil until well coated.
2.Place peppers and onion slices on hot grill rack and cook 7 to 10 minutes or until tender, turning vegetables once halfway through cooking. Transfer vegetables to cutting board.
3.Meanwhile, preheat grill basket or grid on hot grill rack 1 minute. Add beans to basket, in batches if necessary, and cook 3 to 5 minutes (6 to 8 minutes for green beans), or until charred in spots and tender, stirring occasionally. Transfer beans to large bowl.
4.Cut bell peppers into 1/4-inch-thick slices and separate onion into rings. Add peppers, onion and remaining 1 teaspoon each salt and black pepper to bowl with beans; toss until well combined.
Approximate nutritional values per serving:
82 Calories, 4g Fat (1g Saturated), 0mg Cholesterol,
340mg Sodium, 11g Carbohydrates, 4g Fiber, 2g Protein
> Haricort vert is French for “green string bean.” This variety tends to be longer and thinner than conventional green beans, but either variety works well in this recipe.