GRILLED GREEN BEANS WITH HARISSA
From Ted Allen's In My Kitchen. His notes are: A quick toss in a vinaigrette spiked with spicy North African chile paste, aka harissa, really livens things up; in a pinch, you could use the same amount of Sriracha, or just Tabasco with a chopped garlic clove. Or, if you prefer, skip the heat-these are still really good.
Provided by Brookelynne26
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat a grill or large grill pan to high.
- Prepare a large bowl of ice water; set aside. Fill a large saucepan halfway with water and bring to a boil over high heat. Season the water generously with salt. Add the beans and blanch until just crisp-tender, 2 to 4 minutes.
- Drain, and plunge the beans into the ice water for 2 minutes to stop the cooking. Drain the beans and pat dry with kitchen towels.
- Put the beans in a large bowl and toss with the vegetable oil. Using tongs, arrange in a single layer on the grill and cook until lightly charred, 3 to 5 minutes.
- Whisk together the vinegar, olive oil, harissa, and 1/2 teaspoon salt in a large bowl.
- Add the warm beans, toss, and serve warm or at room temperature.
Nutrition Facts : Calories 85.6, Fat 5.9, SaturatedFat 0.8, Sodium 7.2, Carbohydrate 7.9, Fiber 3.1, Sugar 3.7, Protein 2.1
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