Sunny's Easy Grilled Green Beans with a Quick Chutney
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 146
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 36
- Dietary Fiber
- 4
- Sugar
- 22
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 456
- Total: 30 min
- Active: 20 min
Ingredients
Chutney:
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
Green Beans:
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.