SUNNY'S EASY GRILLED GREEN BEANS WITH A QUICK CHUTNEY

Sunny's Easy Grilled Green Beans with a Quick Chutney image

Provided by Sunny Anderson

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

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1/2 cup apricot preserves
1/4 cup finely chopped Chicago-style mild giardiniera sandwich mix (the kind packed in vinegar)
1/4 cup finely chopped red bell pepper
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
16 to 18 ounces green beans, trimmed
Kosher salt and freshly ground black pepper

Steps:

For the chutney. In a small sauce pot on medium heat, add the preserves, giardiniera, bell pepper, vinegar, a pinch of salt and a few grinds of pepper. Add a splash of water to loosen and bring to a simmer. Simmer, stirring occasionally, until the bell pepper becomes tender, about 10 minutes. Remove from the heat and stir in the parsley and mint.
For the green beans. Prepare a grill for high heat and place an inverted wire resting rack on top of the grill.
Place the green beans in a single layer on top of the wire rack and close the grill lid. Grill, rotating midway through, until bright green, 5 to 8 minutes.
Transfer the grilled green beans to a large bowl, toss with the chutney, season with salt and pepper and serve.