Exercise

Holiday cooking adventures: Grilled green beans with red onions and garlic

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If you still have some grilling to do before you go back to work this week, try out these grilled green beans. Grilled vegetables have a great smokey taste, which I like even more than roasting vegetables in the oven. This dish, based on a recipe from Cooking Light magazine, originally called for shallots, but I used a red onion because it’s what I had. You could also use regular onions.

The soy sauce and sesame oil give this a slightly Asian flavor, but there’s not so much oil that you have to feel guilty about eating it. I made three pounds (three men to cook for), and everyone enjoyed them. The original recipe called for this to cook for only a few minutes (and only called for a pound of beans), but my coals were getting low because I had already cooked burgers, hot dogs, sausages, chicken and ribs, so by the time I got to these, my fire was almost out.

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I covered the beans with aluminum foil and they took almost half an hour to cook. I let them sit covered for about 10 minutes to steam after I took them off the grill, then added in the sesame oil and soy sauce. The beans were still a little crunchy. Great taste!

Here’s a link to the original recipe. Below is my variation.

Grilled green beans with red onions

Ingredients

1 large red onion vertically sliced
5 garlic cloves, minced
3 pounds green beans, trimmed
3 tablespoons canola oil
2 tablespoons lower-sodium soy sauce
1 tablespoon dark sesame oil
1 teaspoon freshly ground black pepper

Method

1. Preheat grill to medium heat.
2. Place onions, garlic, and green beans in a large bowl. Drizzle with canola oil; toss well to coat. Arrange mixture on a large piece of aluminum foil, with ends folded up to help keep the beans from sliding out. Cover with another piece of foil, folding edges up and over to close so steam doesn’t escape. Cook 20-30 minutes on grill or until beans are lightly charred, stirring once or twice during cooking. Be careful — I pulled the entire foil packet off the grill and opened to stir, then resealed and put them back onto the grill.
3. Remove from grill. Let stand, covered, for 5-10 minutes. Add soy sauce and remaining ingredients; toss to combine. Serve.



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