(originally made 8/2012)
Really been enjoying weekly trips to the farm stand this summer. Yesterday I was making a quick lunch of NancyNJ's Kielbasa Maple Bites
and Jasmine rice, and I wanted a veggie to go with. Since I'd be out
at the grill, I didn't want to be running the oven inside too, so I
modified this recipe from Eating Well- http://www.eatingwell.com/recipes/orange_infused_roasted_green_beans_red_peppers.html
I prepped the beans and put them into a foil 13x9 pan. I drizzled
in some olive oil, the zest, and salt. Because the guys won't eat
peppers, I tried to use some of the dried Penzey's red&green bell
pepper flakes instead. Covered the top of the pan with foil and gave
it a shake every minute or so, grilling them on med-high heat. I
added the crushed red pepper flakes to mine on my plate.
result? Good, but not awesome. The orange smell was much stronger
than the orange taste. Next time I would add the juice from the orange
along with the zest. While the beans were done through, they
lacked that pretty green color you get from boiling them. The texture
was just how I like them, crisp/tender. The bell pepper flakes burned
rather than rehydrating. Next time I'd soak them in some of the oil or
water before tossing them with the beans.
Orange Infused Grilled Green Beans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound green beans, ends trimmed
pinch Penzey's Red and Green bell pepper flakes
1 tablespoon extra-virgin olive oil
Zest of 1 orange
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes- I added these at the table
Heat grill to Med-high heat. Toss green beans, bell pepper flakes and
oil in a large bowl. Add orange zest and salt. Cover with foil.
Spread on a large baking sheet. Grill beans until tender, shaking pan
occasionally , about 15 minutes.
EatingWell: December 2005/January 2006, EatingWell Serves Two"