Ingredients
1/4 cup olive oil
3 garlic cloves, smashed
large bunch green beans and scallions
1 tsp freshly cracked himalayan salt
1 tsp freshly cracked pepper
Directions
In a small saucepan on low heat slowly simmer the olive oil and the garlic for a few minutes to infuse the oil with garlic. Make sure to not cook the oil at a high temp because the oil will get a bitter burnt taste.
Skewer the greens beans and scallions on grill ready skewers. I use metal ones so they don't require soaking like the wooden ones. Brush the veggies with the garlic infused oil, place on a charcoal grill for 4 minutes on each side. The scallions take less time, so watch carefully.
Eric and I made these grilled veggies the other day and they were amazing! My favorite were the green beans. It was hard not to eat them all while I was waiting for the rest of the meal to cook. I decided to infuse the oil with garlic rather than placing garlic directly on the veggies to prevent any burnt garlic since the grill was pretty hot. It's such an easy recipe, but it has a ton of flavor. I am a big fan of charcoal grilling over gas grills. Then everything you cook has an amazing smokey taste. We use a metal cylinder to heat up the charcoal, which is great because then you don't have to use lighter fluid or risk your food tasting like lighter fluid. I highly recommend getting one.
No comments:
Post a Comment