Asian Grilled Green Beans

I remember eating fresh green beans in the summer as a kid. Or at least I think they were green beans. Why is it a lot of my early veggie memories are of vegetables being cooked until they were almost mush? I remember my mom cooking green beans with onions and bacon for hours. I think I thought they were good but again I didn't know any better.

I soon realized green beans that aren't cooked for hours, are better than good, they're great! With the hot summer weather we've been having, anytime I can find a recipe suitable for the grill, it's a bonus! Since I didn't have any on hand, I omitted the fresh mushrooms. The red pepper flakes add a touch of heat and a nice kick to the green beans. This recipe is quick and easy, perfect for fresh green beans on a hot summer night!.




Asian Grilled Green Beans
Recipe courtesy of Taste of Home

• 1 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon reduced-sodium soy sauce
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1-1/2 pounds fresh green beans, trimmed
• 1 medium red onion, halved and thinly sliced
• 6 medium fresh mushrooms, quartered

Directions

• In a large bowl, combine the first five ingredients. Add the beans, onion and mushrooms; toss to coat.
• Place half of the vegetables on a double thickness of heavy-duty foil (about 18 in. square); fold foil around vegetables and seal tightly. Repeat with remaining vegetables.
• Grill, covered, over medium heat for 18-22 minutes or until beans are tender, turning packets over once. Open foil carefully to allow steam to escape. Yield: 8 servings.

I am linking this to Tempt My Tummy Tuesday, Tuesday's at the Table, and Tasty Tuesday.