Grilled green beans are tender and smoky with crisp edges. If you’ve wondered how to grill green beans, this is it! Just toss the green beans in a simple mixture of oil, herbs and spices then transfer to a grilling basket / pan. Cooking green beans on the grill is an easy and delicious way to enjoy one of summer’s star vegetables.
When you think of green beans, how do you imagine cooking them? Steamed? Boiled? Stir-fried?
How about grilled?
Somehow this did not occur to me in Summers past, to grill green beans. Perhaps it was the thought that they would be too dry. Not so. Think of stir frying them in a blistering hot skillet or wok; on the grill you get the same result: smoky deliciousness. And preparing them couldn’t be simpler. Honestly, we hardly even stir them once they go on the grill – just toss them in an even layer on a grill pan (so they don’t fall through the grid and burst into flame) and let them sizzle away. They’re best left with a bit of crunch to offset the char. And if you want to brighten up their sultry flavor, squeeze a lemon over the top just before serving.
Grilled Green Beans Recipe Video
Grilled Green Beans with Cumin and Smoked Paprika
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- pinch cayenne pepper
- 1 pound fresh green beans washed and trimmed
- Salt and freshly ground black pepper to taste
- 1/2 lemon juiced, optional
- Preheat a grill to medium-high.
- In the bottom of a large bowl, whisk together olive oil, garlic, cumin, paprika, and cayenne. Add green beans to bowl and toss to coat evenly.
- Place beans in an even layer directly on on a grill pan.
- Cook, stirring often, until crisp-tender and unevenly charred and blistered, 10-12 minutes, depending on the amount of char you like.
- Transfer beans to a serving bowl and season to taste with salt and freshly ground black pepper. Squeeze lemon juice over if desired. Serve.
- As these are often served as a side dish to whatever you’re grilling, let the main dish dictate whether you make these with the BBQ lid open or closed. I’ve made them both ways, just be sure to stir them occasionally either way. And if they’re the main attraction, opt for having the lid open so you can keep an eye on them and get the edges charred exactly as you like.