{"id":471,"date":"2015-05-01T12:14:10","date_gmt":"2015-05-01T12:14:10","guid":{"rendered":"http:\/\/martins.eatsmartbewell.com\/home\/?p=471"},"modified":"2015-09-02T15:05:29","modified_gmt":"2015-09-02T15:05:29","slug":"grilled-green-beans-with-peppers-onions","status":"publish","type":"post","link":"https:\/\/martins.eatsmartbewell.com\/home\/grilled-green-beans-with-peppers-onions\/","title":{"rendered":"Grilled Green Beans with Peppers & Onions"},"content":{"rendered":"

\"image\"\"download\"\"Email<\/a>
\nGrilled Green Beans with Peppers & Onions<\/span><\/p>\n

Prep: 15 minutes
\nGrill: 10 minutes \u2022 Serves: 8<\/span> <\/p>\n

\n2\t<\/span>red bell peppers, cut lengthwise in half and seeds removed
\n1\t<\/span>medium red onion, cut crosswise into 1\/4-inch-thick slices
\n2\t<\/span>tablespoons plus 1 teaspoon olive oil
\n1-1\/4<\/span>teaspoons salt
\n1-1\/2 \t<\/span>teaspoons coarsely ground black pepper
\n2\t<\/span>pounds fresh haricot vert French beans or green beans, trimmed\n<\/div>\n

1.<\/span>Prepare outdoor grill for direct grilling over medium heat. Brush both sides of peppers and onion slices with 1 teaspoon oil, and sprinkle with 1\/4 teaspoon salt and 1\/2 teaspoon black pepper. In large bowl, toss beans with remaining 2 tablespoons oil until well coated
\n<\/span><\/p>\n

2.<\/span>Place peppers and onion slices on hot grill rack and cook 7 to 10 minutes or until tender, turning vegetables once halfway through cooking. Transfer vegetables to cutting board.
\n<\/span><\/p>\n

3.<\/span>Meanwhile, preheat grill basket or grid on hot grill rack 1 minute. Add beans to basket, in batches if necessary, and cook 3 to 5 minutes (6 to 8 minutes for green beans), or until charred in spots and tender, stirring occasionally. Transfer beans to large bowl.
\n<\/span><\/p>\n

4.<\/span>Cut bell peppers into 1\/4-inch-thick slices and separate onion into rings. Add peppers, onion and remaining 1 teaspoon each salt and black pepper to bowl with beans; toss until well combined.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving: \u2028
\n82 Calories, 4g Fat (1g Saturated), 0mg Cholesterol,
\n340mg Sodium, 11g Carbohydrates, 4g Fiber, 2g Protein
\n<\/span><\/p>\n

Cooking Clues<\/span>
\nHaricot vert is French for \u201cgreen string bean.\u201d This variety tends to be longer and thinner than conventional green beans, but either variety works well in this recipe. <\/p>\n

Dietitian\u2019s tips:<\/span>
\n> Increase the color variety on your plate by using different colored bell peppers: green, red, or orange bell peppers!<\/p>\n","protected":false},"excerpt":{"rendered":"

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