Preheat oven to 450°F. Slice shallot in half lengthwise and fine-chop. Pile into a mound on a parchment-lined baking sheet and drizzle with a bit of oil. Sprinkle salt and pepper, toss and spread out on the baking sheet. Transfer to oven and roast until sizzling and slightly crispy, about 8 minutes. Remove from oven and cool.
Preheat barbecue to 500°F. Toss prepared beans in extra virgin olive oil to coat and place into a barbecue basket. Put basket onto grill and toss beans continually as they cook. Remove from grill when still slightly crisp.
Transfer beans to a medium-sized bowl. Add cream cheese and toss until cheese melts and evenly coats beans. Add dill, lemon juice and shallot and toss. Adjust taste with salt and pepper. Serve immediately.
Grilled Green Beans
Ingredients
1 large shallot
2 tablespoons of fresh dill, chopped
juice of ½ of a lemon
¼ cup of cream cheese, room temperature
3 cups of green beans, ends trimmed
4 tablespoons of extra virgin olive oil
salt and pepper to taste
Directions
Preheat oven to 450°F. Slice shallot in half lengthwise and fine-chop. Pile into a mound on a parchment-lined baking sheet and drizzle with a bit of oil. Sprinkle salt and pepper, toss and spread out on the baking sheet. Transfer to oven and roast until sizzling and slightly crispy, about 8 minutes. Remove from oven and cool.
Preheat barbecue to 500°F. Toss prepared beans in extra virgin olive oil to coat and place into a barbecue basket. Put basket onto grill and toss beans continually as they cook. Remove from grill when still slightly crisp.
Transfer beans to a medium-sized bowl. Add cream cheese and toss until cheese melts and evenly coats beans. Add dill, lemon juice and shallot and toss. Adjust taste with salt and pepper. Serve immediately.
Grilled Green Beans
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Crunchy grilled beans tossed with a dollop of cream cheese, lemon and fresh dill.
This is one of those recipes that changed my appreciation for a favourite vegetable. Although I’d enjoyed beans steamed and sautéed, the thought of tossing them on a barbecue hadn’t crossed my mind. I’m happy to report GRILLED GREEN BEANS might be my new-favourite way of preparing them.
The key to this recipe is cooking the beans just until they’re slightly crisp and crunchy, before tossing them in a cream cheese, dill and lemon dressing.
Here are some important preparation tips:
Of course locally grown organic beans will taste the best, and if you’re growing your own, I’m jealous. French beans are equally as good, and remember not to discriminate – yellow ones are tasty too.
Years ago I found fresh-made cream cheese at a local cheese store and have been hooked on it ever since. It’s light in texture and seems a bit more creamy and I just love the way it melts into the warm beans. Certainly worth tracking some down.
Something wonderful happens whenever we pair dill with lemon. The flavour of these two ingredients together is really something. Oh, and then we added roasted shallots into the mix. They add a nice nutty flavour to this dish.
Finally, just a suggestion on the yield of the recipe: this could serve four people modestly, but if you’re feeding bean lovers, or if I’m a guest, best to double the recipe!!!
If you’re here solely because of the beans, we have a few other recipes you may be interested in. These simple GREEN BEANS ALMONDINE are always wonderful and go with everything. Lot’s of readers love this VEGETARIAN BEAN CASSEROLE too, perfect for holiday meals and relaxed get-togethers.
Preheat oven to 450°F. Slice shallot in half lengthwise and fine-chop. Pile into a mound on a parchment-lined baking sheet and drizzle with a bit of oil. Sprinkle salt and pepper, toss and spread out on the baking sheet. Transfer to oven and roast until sizzling and slightly crispy, about 8 minutes. Remove from oven and cool.
Preheat barbecue to 500°F. Toss prepared beans in extra virgin olive oil to coat and place into a barbecue basket. Put basket onto grill and toss beans continually as they cook. Remove from grill when still slightly crisp.
Transfer beans to a medium-sized bowl. Add cream cheese and toss until cheese melts and evenly coats beans. Add dill, lemon juice and shallot and toss. Adjust taste with salt and pepper. Serve immediately.
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