Recipe of the Week: Grilled Green Beans with Peppers and Onions

I live for a good side dish, especially a colorful and flavorful vegetable side dish. Green beans are one of my favorite vegetables. They are so versatile and can be made in a variety of ways.

This is one of my “go-to” recipes when I want something tasty that I can throw together in a hurry.

Grilled Green Beans with Peppers and Onions

2 red bell peppers, cut lengthwise in half, seeds removed

1 medium red onion, cut crosswise into ¼-inch slices

2 Tbsp. plus 1 tsp. olive oil

1 tsp. salt

1 tsp. pepper

2 lbs. green beans, trimmed
 


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 a large bowl, toss beans with the remaining 2 tablespoons oil until well coated. 
 


Place peppers and onion slices on a hot grill rack and cook for 7 to 10 minutes or until tender, turning vegetables once halfway through cooking. Transfer vegetables to a cutting board. 



Meanwhile, preheat a grill basket or grid on a hot grill rack for 1 minute. Add beans to the basket, in batches if necessary, and cook for 3 to 5 minutes (6 to 8 minutes for green beans), or until charred in spots and tender, stirring occasionally. Transfer beans to a large bowl.



Cut bell peppers into 1/4-inch-thick slices and separate onion into rings. Add peppers, onion, and the remaining 1 teaspoon each of salt and black pepper to the bowl with beans; toss until well combined.

-contributed by Jill Rozier
Lake Tahoe Markets
www.LakeTahoeMarkets.com