Green beans have never been one of my favorite vegetables. There is just something about their earthy flavor; I’m just not a huge fan. Therefore, I wouldn’t really buy them too often. But as mentioned before, my daughter oddly enough, gobbles up green things like candy. The rest of the fam was getting pretty sick of broccoli, so I thought I better start venturing out or they might revolt.
In an effort to keep the dogs at bay, I started experimenting with green beans. I would throw them on the grill because everything tastes better with a little char. Then I started tossing them in this vinaigrette and let me tell you, I’ve never eaten so many green beans in my life!
School starts again this week. Everyone in the house was kind of depressed. Ok, it was mainly my husband and me. Normally he looks forward to getting back to the grind and I usually look forward to getting back to a routine around the house. This summer though, reality hit us hard. It was just a summer full of house repairs, doctor visits, and little people waking us up all night. It just felt like the hits wouldn’t stop. Oh, it’s fun to be an adult…
So in an effort to put our depression aside and have a great ending to our summer, I bought some nice steaks, baked up some potatoes, and made these green beans for dinner. It was fantastic. A perfect summer meal with my family. My daughter even tried some steak which is a pretty big deal, so we celebrated with ice cream.
The vinaigrette is super simple to make. Whisk it up while the beans are cooking, then just toss with the warm green beans. It’s simple and flavorful. These green beans would be a great addition to your next grill-out meal.
Grilled Green Beans
- 1 lb Green Beans washed and trimmed
- 1/4 cup Olive Oil plus extra
- 2 Garlic Cloves minced
- 1 teaspoon each Salt & Pepper
- 2 Tablespoons Red Wine Vinegar
- 1 Tablespoon Dijon Mustard
In a foil grill pan, toss the green beans with the minced garlic, salt, pepper, and just enough olive oil to coat the beans. Place the pan on a preheated grill and cook the beans until lightly charred and cooked through to your liking. About 5-10 minutes. Meanwhile, whisk 1/4 cup olive oil with the red wine vinegar and dijon mustard. Remove the beans from the grill and toss with the vinaigrette. Serve warm.