Grilled Green Beans with Almond Gremolata

5 from 1 vote

Grilled Green Beans with Almond Gremolata

A quick, healthy Mediterranean side dish that's perfect for summer grilling, these grilled green beans are tossed with a lemony almond gremolata.

Prep Time5

Cook Time5

Total Time10

Course: Side Dishes

Cuisine: Italian, Mediterranean

Servings:

Author: Paige Adams

Ingredients

For almond gremolata

3/4 cup parsley leaves, finely chopped
1 garlic clove, minced into a paste
1 lemon, juice and zest
1/4 cup chopped roasted unsalted almonds
1 tablespoon olive oil

For green beans

1 pound green beans, trimmed
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Preheat a gas or charcoal grill or a stovetop grill pan over medium high heat.
To make the gremolata, stir the parsley, garlic, lemon juice and zest, almonds and 1 tablespoon olive oil in a small bowl.
Toss the green beans with 1 tablespoon olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper in a large bowl.
Grill the green beans, turning occasionally, for 2-3 minutes until they have grill marks and are crisp-tender. Arrange the green beans so they are perpendicular to the grates. (You can use a grill basket or a sheet of foil if you are worried about them falling between the grates.)
Toss the grilled green beans with the gremolata before serving.

Notes

You can keep leftovers in an airtight container in the refrigerator up to 3 days. Reheat them in a skillet with a little olive oil over low to medium heat on the stove. Another option is to chop them and eat them cold in a salad or with cooked grains.

To roast the green beans instead of grilling: Preheat the oven to 425 degrees F. Toss them with 1 tablespoon olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper and spread the green beans across a sheet pan. Roast for 12-15 minutes until they are blistered.

Nutrition