Certain vegetables seem to make their home on the grill during the summer. Eggplant, peppers, zucchini, summer squash… green beans? In my experience green beans are not a typical summer grilling vegetable, but I think they should be. Like all of our other summer favorites, green beans get a nice smoky flavor only attributed to the grill when cooked in foil packets with your favorite seasonings. Of course, this is a no brainer when you’re already using the grill for your main dish. Why dirty a pan when you don’t have to? For this variation, I tossed the green beans with olive oil spray, added some thinly sliced onion and minced garlic, salt, pepper and lemon zest. When finished, I added some fresh lemon thyme, though parsley and oregano would work well too. For best results, I recommend using no more than a half pound of fresh green beans per foil packet, and cooking over high heat 15 (cooked through, but still crisp) – 25 (much more tender and charred) minutes.
And if you’re wondering what else is there in the background, that’s just some turkey breast tenderloin, cut up and basted with Sweet Baby Ray’s barbecue sauce and grilled to perfection. Such an easy dinner, even my husband could do it!