I almost feel guilty posting this recipe because it’s so darn simple. But then again that’s the beauty of it!
This recipe is great because it cooks in such a short amount of time using the heat of the grill after your main course is finished cooking. The green beans cook while your grilled meat is resting for 10-15 minutes so everything is ready to go at the same time.
I’ve mentioned before my undying love for grilling but it’s only in the last few years that I’ve used the grill for almost every course of a meal – appetizers, entrees, side dishes and dessert. Of course I had grilled corn on the cob but I never really thought about grilling other vegetables. That all changed when I saw a good friend throw some Brussels sprouts in a small cast iron pan and put them on the grill while our steaks were resting.
Now it’s my favorite way to cook all sorts of veggies. Brussels sprouts, green beans and broccoli all benefit from the high heat of the grill and a touch of smokiness.
There are a lot of recipes that call for grilling green beans using a grilling basket but I prefer a cast iron skillet. That way I can add in yummy extras like pancetta or bacon and shallots and still get the added punch from the smoky grill.
Grilled Green Beans
- 1 pound green beans
- 1 shallot thinly sliced
- 3 ounces pancetta or thick cut bacon
- 1 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper freshly ground
- 1/2 lemon
- Wash and trim the green beans. Place in a medium bowl.
- Finely dice the pancetta or bacon. Add to the green beans.
- Add the shallots to the green beans and pancetta. Toss with the olive oil and salt and pepper.
- Pour the green bean mixture into a cast iron skillet and place on a hot grill (about 400°). Close the lid and cook for 10-15 minutes, tossing and stirring occasionally.
- Remove the green beans from the grill and squeeze juice from the lemon over the green beans. Serve immediately.