Description
Spicy, flavorful, Grilled Greens Beans with lemony aioli - a perfect summer side dish or appetizer.
Ingredients
Units
Scale
- Lemon aioli
- 1/3 cup mayonnaise (I like Hellmans best)
- 1/3 cup lowfat greek yogurt
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1 teaspoon finely minced garlic or 1 garlic clove, pressed
- 1/4 teaspoon salt
- 2 teaspoons of slivered basil or mint (optional)
- Indonesian spice mix
- 1 tablespoon turmeric powder
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- Beans
- 2 pounds green beans, washed, root ends trimmed off
- 2 tablespoons vegetable oil
Instructions
- Mix the lemon aioli ingredients in a small bowl. Cover and store in the fridge for up to 3 days.
- Mix all the spices in a small bowl, set aside
- Heat the grill on high. If using a vegetable grill rack, place it on the grill to preheat it. Toss the green beans with oil, to coat. Sprinkle the spice mix over the beans and toss to coat evenly. When the grill is hot, put the beans into the grill rack. (Alternatively, if you don't have a grill rack, you can cook the beans directly on the grill by carefully placing them perpendicular to the grates and using care when flipping them so they don't fall through.) Close the grill and cook the beans for 6 minutes, undisturbed. Open the grill and toss the beans. Cover and cook for another 5 minutes. Toss again. Close and cook for a final 5 minutes. Remove beans and mound them onto a platter or serving bowl.
- Serve warm or at room temperature with lemon aioli dipping sauce on the side.
Notes
[This post first appeared on Panning The Globe in September 2013. It was updated in July 2019 with added nutritional information and more details added to the written post]
- Prep Time: 15 mins
- Cook Time: 16 mins
- Category: Appetizer, side dish
- Method: barbecue
- Cuisine: Indonesian