Haricot Vert, also known as French green beans, are simple to prepare and a crowd pleaser with even the most picky eaters. The key is to not overcook them. Ideally the beans should maintain their green color (overcooked look brown) and be crisp and tender (not limp). I like to roast them on the grill to give it a nice color and of course leave myself without any dishes to clean in the end.
Grilled Haricot Vert with Lemon Herbed Vinaigrette
Ingredients
Yield: 6 servings
- 1 pound haricot vert, ends trimmed
- juice of 1 lemon
- 2 tablespoons olive oil
- 1 tablespoon chopped, fresh oregano
- 1 tablespoon chopped, fresh thyme
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
Instructions
Step 1
Whisk olive oil, lemon juice, freshly chopped herbs, salt and pepper together. Toss beans in dressing.
Step 2
Preheat grill to about 350 - 400 degrees. Place a double layer of aluminum foil on the drill and pour beans onto foil.
Step 3
Roast beans for about 10 minutes. Stir after 5 minutes to be certain the beans cook evenly.
Step 4
Serve immediately or at room temperature.
This dish is delicious served warm, at room temperature or directly out of the refrigerator as a cool salad.
Nutrition Information:
Amount Per Serving: