Charred Green Beans with Mus­tard Vinai­grette & Hazel­nuts

EatingWell - - EAT MORE VEG! -

AC­TIVE: 15 min TO­TAL: 15 min

Us­ing a grill basket lets you cook all the things that would or­di­nar­ily fall through the grill grates, no skew­er­ing re­quired. Pick up one from the hard­ware store or or­der one on­line for less than $15.

1 pound green beans, trimmed 3 ta­ble­spoons ex­tra-vir­gin olive

oil, di­vided

1 ta­ble­spoon red-wine vine­gar 2 tea­spoons whole-grain mus­tard

1/4 tea­spoon salt

1/4 tea­spoon ground pep­per

1/4 cup toasted chopped hazel­nuts

1. Pre­heat grill to high.

2. Toss green beans with 1 ta­ble­spoon oil in a large bowl. Trans­fer to a grill basket. Grill, stir­ring oc­ca­sion­ally, un­til charred in spots, 6 to 8 min­utes.

3. Whisk the re­main­ing 2 ta­ble­spoons oil, vine­gar, mus­tard, salt and pep­per in the bowl. Add the green beans and toss to coat. Serve topped with hazel­nuts.

SERVES 4: 1 cup each

CAL 181 / FAT 15G (SAT 2G) / CHOL 0MG / CARBS 9G / TO­TAL SUG­ARS 4G (ADDED 0G) / PRO­TEIN 3G / FIBER 4G / SODIUM 202MG / POTAS­SIUM 292MG.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.