Best Grilled Green Beans This Marinade Can Be Used On Broccoli And Asparagus Too Recipes

INCREDIBLE BBQ GRILLED VEGETABLES - MARINATED!

Steps:

• Place ingredients in a jar and shake well. Set aside 10 minutes+.
• Keep pieces large for easy handling on the BBQ (so you don't have to turn hundreds of pieces!) and so they don't fall through the grills.
• Capsicum/bell peppers - cut the "walls" off, then cut each each on the diagonal into fairly large pieces.
• Onion (Note 4) - keep the root end (hairy end!) in tact. Peel, cut in half, then cut into wedges through the root end.
• Brush BBQ grills lightly with oil, then preheat to high. Or oven 250°C/480°F.
• Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!).
• Place on BBQ and cook until tender crisp with charred edges - cook times below. Then remove into large bowl.
• Asparagus, zucchini - grill 2 min each side. (Oven - 10 min, no flipping)
• Capsicum, mushroom, onion - grill 3 min each side (oven 15 min, flip at 10 min)
• Eggplant - grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min)
• While vegetables are still hot, drizzle over Dressing and toss.
• Set aside 10 minutes+ before serving, sprinkled with parsley. See in post for serving ideas.

MARINATED GREEN BEANS

Steps:

• Cook green beans in boiling water for 4- 5 minutes until tender, but still crisp.
• Drain, immerse in ice water till cool. Drain.
• Whisk vinegars, sugar, EVOO, salt and pepper together in a serving bowl. Add onion and green beans, stir together.
• Marinate in refrigerator for at least five hours. Shake it up once in awhile. Over night is even better.
• Enjoy.

GRILLED GREEN BEANS

Steps:

• In a 6-qt. stockpot, bring 4 quarts water to a boil. Add beans; cook, uncovered, just until crisp-tender, 2-3 minutes. Remove beans and immediately drop into ice water., In a small skillet, melt butter over medium-high heat. Add shallot; cook and stir until lightly browned, 2-3 minutes. Add garlic; cook 30 seconds longer. Remove from heat. Drain beans and pat dry., In a large bowl, combine beans, shallot mixture and cheese; toss to coat. Transfer to a piece of heavy-duty foil (about 18 in. square) coated with cooking spray. Fold foil around beans, sealing tightly., Grill, covered, over medium heat or broil 4 in. from heat until cheese is melted, 7-9 minutes. Open foil carefully to allow steam to escape.

ROASTED GREEN VEGETABLE MEDLEY

Steps:

• Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.

MARINATED GRILLED VEGETABLES

Steps:

• Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn one of the end burners off before cooking.
• While the grill is heating, make the marinade: In a medium bowl, combine 3/4 cup oil, vinegar, mustard and shallot. Season with salt and pepper. Cut the vegetables into pieces that are large enough so as to not slip through the grates; for small or slender vegetables, like snap peas or green beans, leave them whole. Pat the vegetables dry, then transfer to a sheet pan, season with salt and pepper, and drizzle with enough olive oil to coat.
• When you're ready to grill, take the marinade, vegetables, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the vegetables over the flame, flipping occasionally, until well browned and tender, 2 to 15 minutes, depending on the density and size of the vegetables. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) As the vegetables finish, transfer them to the marinade. Let the vegetables sit in the marinade for at least 5 minutes. Leftovers will keep for up to 3 days in the fridge. Let come to room temperature before serving.

BROCCOLI AND GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil. Add the broccoli and cook just until the color brightens, about 2 minutes. Using a slotted spoon, transfer the broccoli to a large bowl of ice water to cool completely. Drain the broccoli and set aside.
• Cook the green beans in the same pot of boiling salted water just until the color brightens, about 4 minutes. Drain, then add the green beans to another large bowl of ice water to cool completely. (The vegetables can be prepared up to this point 8 hours ahead. Dry thoroughly and refrigerate in a resealable plastic bag.)
• In a large sauté pan, heat the oil over a medium-high flame. When almost smoking, add the garlic and 1 1/2 teaspoons of red pepper flakes, and auté just until fragrant and the garlic is pale golden, about 45 seconds. Using a slotted spoon, remove the garlic from the oil and discard (do not overcook the garlic as it will impart a very bitter taste to the dish). Add the broccoli, green beans, and 1/2 teaspoon each of sea salt and black pepper to the oil, and sauté until the vegetables are heated through and crisp-tender, about 5 minutes. Season with more red pepper flakes, sea salt, and black pepper to taste. Transfer the mixture to a bowl and serve immediately.

GRILLED VEGETABLES WITH GREEN CURRY MARINADE

Steps:

• Mix first 7 ingredients (lime juice through curry paste) in a small bowl until blended.
• 2. Put all of the veggies into a large zip-top plastic bag and pour marinade over them. Seal and toss gently to coat veggies. Marinate 30-60 minutes.
• 3. Prepare grill. (I use a gas grill).
• 4. When grill is ready, dump veggies into grill basket and cook over med-high heat for 15-30 minutes (or until cooked to your crispness preference) , gently turning veggies halfway through cooking time.
• 5. Remove from heat and serve, or cool to room temperature and use on a salad.