Name: Sunny's Easy Grilled Green Beans with a Quick Chutney
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 1/2 cup apricot preserves; 1/4 cup finely chopped Chicago-style mild giardiniera sandwich mix (the kind packed in vinegar); 1/4 cup finely chopped red bell pepper; 1 tablespoon apple cider vinegar; Kosher salt and freshly ground black pepper; 1/4 cup chopped fresh Italian parsley; 2 tablespoons chopped fresh mint; 16 to 18 ounces green beans, trimmed; Kosher salt and freshly ground black pepper

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.

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Sunny's Easy Grilled Green Beans with a Quick Chutney

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