GRILLED GREEN BEANS
I cook almost everything outdoors, including green beans. I prepare this snappy side dish while the entree is cooking. The recipe has won over my picky eaters.
—Carol Traupman-Carr, Breinigsville, PA
Prep: 25 min. • Grill: 10 min. • Makes: 4 servings
- 1 lb. fresh green beans, trimmed
- 2 Tbsp. butter
- 1 small shallot, minced
- 1 garlic clove, minced
- ½ cup grated Parmesan cheese
- 1. In a 6-qt. stockpot, bring 4 qt. water to a boil. Add beans; cook, uncovered, just until crisp-tender, 2-3 minutes. Remove beans and immediately drop into ice water.
- 2. In a small skillet, melt the 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.
- 3. 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.
- 4. Grill, covered, over medium heat or broil 4 in. from heat 7-9 minutes. Open the foil carefully to allow steam to escape.
1 cup: 137 cal., 9g fat (5g sat. fat), 24mg chol., 234mg sod., 12g carb. (3g sugars, 2g fiber), 5g pro.
