With the warm weather, I've been grilling most nights. I love a good BBQ and prefer to cook outside in the hot summer months, but let's face it- it can get boring. Thankfully while growing up, my Mom often made foil packet veggies and potatoes. I love how versatile these are. Any veggies you feel like that night, you season, wrap in foil and grill with your dinner. Easy peasy, delicious and minimal clean up. Plus you can change it up, so less chance of getting bored, LOL.
I had sorry looking dill in my fridge, so knew I needed to use it up. I went with green beans, since they pair nicely with dill. I decided to throw in some green onion, lemon, nice salty capers and some crushed red pepper for heat. The result was superb; totally not your ordinary green beans. I loved the tangy, salty and spicy beans. Paired with a nice piece of grilled chicken or steak, to sop up the extra juices, this is a phenomenal and easy side, for any BBQ.
Lemon Dill Green Beans with Capersprintable version
1 lb fresh green beans, washed and trimmed
juice and zest of 1 lemon
2 Tbs fresh dill, chopped
2 green onions, finely sliced
1 clove garlic, minced
1/4 C capers, drained
1 tsp crushed red pepper flakes (more if desired)
2 Tbs olive oil
Preheat grill to medium- high. Place green beans on a double thickness of foil (about 18 inches long). In a bowl whisk together the olive oil, lemon juice and zest, dill, green onion, garlic, capers and crushed red pepper flakes. Fold foil around 3 sides of the green beans, sealing tightly and leaving one end open. Carefully pour lemon dill mixture into the packet and fold remaining foil, to seal packet completely. Grill covered, for 20-25 minutes, turning every 10 minutes. Open foil carefully, allowing steam to escape.
This post linked to
Full Plate Thursday
Fit and Fabulous Friday