Recipe courtesy of Sunny Anderson
Sunny's Easy Grilled Green Beans with a Quick Chutney
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 146
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 4 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 456 mg
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 146
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 4 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 456 mg
Ingredients
Chutney:
Green Beans:
Directions
Special equipment:
a wire resting rack- For the chutney. In a small sauce pot on medium heat, add the preserves, giardiniera, bell pepper, vinegar, a pinch of salt and a few grinds of pepper. Add a splash of water to loosen and bring to a simmer. Simmer, stirring occasionally, until the bell pepper becomes tender, about 10 minutes. Remove from the heat and stir in the parsley and mint.
- For the green beans. Prepare a grill for high heat and place an inverted wire resting rack on top of the grill.
- Place the green beans in a single layer on top of the wire rack and close the grill lid. Grill, rotating midway through, until bright green, 5 to 8 minutes.
- Transfer the grilled green beans to a large bowl, toss with the chutney, season with salt and pepper and serve.
