On hot summer days I try to avoid using the oven. Our house gets so hot that the thought of adding extra heat is too much. That means we do most of our cooking outside on the bbq. That’s the grill for American readers. I was very confused when I moved here from England and heard about people grilling outdoors. In England a grill, is part of the oven – what Americans call a broiler. Anyhow what I’m talking about in this recipe is that thing in the garden (sorry, yard) you use to cook burgers on. If you don’t have a grill or bbq outdoors you could do these on a cast iron ridged grill pan.
After all that translating you’ll be pleased to know that this recipe is super simple.
We often end up having salads with whatever we cook outdoors but my kids aren’t great fans of salad so I’ve been trying to cook more veggies on the grill. I had bought these beans to make a Salad Niçoise but decided to toss them in oil and salt and grill them instead. We had them with spatchcocked, herb-rubbed chicken that I also cooked on the grill and a simple tomato and basil salad.
They were so delicious, crunchy and salty that my 3 year old thought they were french fries. Of course I didn’t correct him. I’m all for honesty in parenting but when your toddler is gobbling up greens there is not point in rocking the boat.
To make them, simply toss a couple of handfuls of green beans in about a tablespoon of olive oil in a bowl. Use your hands to make sure they are covered. Then grill them in a single layer (lay them cross ways across the bars to avoid losing them). They will take about 5 minutes depending on the heat of your grill. Try not to move them too much as you want them to char slightly. When they are done, toss them with sea salt flakes (like Maldon) and a little red wine vinegar, around a half teaspoon. Serve them warm or at room temperature.