Green Beans Grilled In Foil Recipes

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Layer 2 sheets of aluminum foil on a work surface to create a double sheet. Repeat with remaining foil to make a total of 4 double sheets.
• Place 1/4 of each of the beans on the center of each double sheet of aluminum foil; season liberally with seasoned salt. Add 3 teaspoons of butter to each bean serving and close the foil tightly to form a packet.
• Place foil packets on the preheated grill and cook until beans are tender, 15 to 20 minutes. Remove from grill and carefully open the packets to let the hot steam evaporate.

Steps:

• Preheat a grill to medium high. Toss the okra and green beans with 2 tablespoons olive oil; season with salt and pepper. Transfer to a sheet of foil or a grill basket with the okra cut-side down. Grill the vegetables, turning occasionally, until lightly charred and tender, 6 to 8 minutes.
• Transfer to a cutting board. Halve the beans crosswise and halve any large okra pieces lengthwise.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the panko and cook, stirring, until golden, 2 to 4 minutes. Remove from the heat and stir in the lemon zest; season with salt and pepper.
• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 3/4 cup cooking water, then drain the pasta and return to the pot. Stir in the grilled okra and green beans, parmesan and garlic, stirring in enough of the reserved cooking water to loosen. Stir in the basil. Divide among bowls and top with the panko mixture.

Steps:

• Put green beans on a sheet of aluminum foil large enough to fold and seal. You may need to fold two sheets together.
• Note: I also use one sheet of foil to set the pouch on. This way if any liquid seeps out or it pulls apart it doesn't leave a mess.
• Drizzle olive oil over the beans.
• Add minced garlic and crushed red pepper, salt and pepper to taste.
• Toss green beans with tongs until well coated.
• Add water and fold aluminum foil together at the top and pinch the sides closed.
• Cook green bean pouch on the grill.
• Notes: When I put my main dish on the grill I open the beans and toss with tongs. If all the water is gone, add a little more, reseal and move to top rack. If I lift the grill lid to flip main dish I usually give the pouch a shake.

Steps:

• In a 6-qt. stockpot, bring 4 quarts water to a boil. Add beans; cook, uncovered, just until crisp-tender, 2-3 minutes. Remove beans and immediately drop into ice water., In a small skillet, melt butter over medium-high heat. Add shallot; cook and stir until lightly browned, 2-3 minutes. Add garlic; cook 30 seconds longer. Remove from heat. Drain beans and pat dry., In a large bowl, combine beans, shallot mixture and cheese; toss to coat. Transfer to a piece of heavy-duty foil (about 18 in. square) coated with cooking spray. Fold foil around beans, sealing tightly., Grill, covered, over medium heat or broil 4 in. from heat until cheese is melted, 7-9 minutes. Open foil carefully to allow steam to escape.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Layer 2 sheets of aluminum foil on a work surface.
• Toss together green beans and olive oil in a bowl until coated; season with salt and pepper. Place mixture on top of the prepared sheets of foil. Add water, and bring the edges of the foil over the vegetables, sealing to create a pouch.
• Place the foil pouch on the preheated grill and cook until beans are tender, about 15 minutes.

Steps:

• 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 inches 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 several times to get an even coating of the sauce on all the vegetables. Open foil carefully to allow steam to escape.