Grilled Green Beans with Bacon Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 178
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 5
- Cholesterol
- 10
- Sodium
- 460
- Total: 30 min
- Cook: 30 min
Ingredients
1 1/4 pounds green beans, trimmed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 medium red onion, sliced (about 2/3 cup)
2 slices bacon
1 tablespoon whole-grain mustard
1 tablespoon white wine vinegar
Directions
- Preheat a grill over medium-high heat. Lay 2 sheets of aluminum foil, about 14 inches long, on top of each other and crimp the edges together and up slightly so it resembles a rimmed baking sheet. Put the beans in the center and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Place the foil baking sheet on the grill and add 2 tablespoons water. Grill the beans, tossing with long tongs occasionally, until lightly charred and softened, about 10 minutes. Add the onions and another 2 tablespoons of water and continue to grill until the beans and onions are tender, another 6 to 7 minutes.
- While the beans grill, cook the bacon in a small skillet over medium heat until crispy; transfer to a paper-towel-lined plate to drain. Pour off the bacon drippings, leaving about a tablespoon in the skillet. Remove the skillet from the heat and immediately stir in the mustard, vinegar and remaining 1 tablespoon oil until combined.
- Transfer the beans and onions to a bowl and add the vinaigrette from the skillet. Toss well, crumble the bacon over top and serve.