Grilled Green Beans And Red Onion Recipes

SAUTEED GREEN BEANS AND RED ONION

Steps:

• In a large skillet, bring 1 cup water, oil, salt, and pepper to a simmer over medium heat.
• Add green beans and onion. Cover, and cook until beans are crisp-tender, 8 to 10 minutes.
• Uncover, and continue cooking, stirring frequently, until water has evaporated, beans are tender, and onions are beginning to brown, 5 to 8 minutes more. Stir in vinegar and serve.

SAUTEED GREEN BEANS AND RED ONION

Steps:

• In a large skillet, bring 1 cup water, oil, salt, and pepper to a simmer over medium heat.
• Add the green beans and onion.
• Cover, and cook until the beans are crisp-tender, 8 to 10 minutes.
• Uncover, and continue cooking, stirring frequently, until water has evaporated, beans are tender, and onions are beginning to brown, 5 to 8 minutes more.
• Stir in vinegar and serve.

GRILLED GREEN BEAN SALAD WITH RED ONIONS AND TOMATOES

Steps:

• Preheat oven to 350ºF. Place garlic cloves in small baking dish. Drizzle 2 tablespoons oil over. Cover and bake garlic until tender, about 20 minutes. Uncover; bake until garlic is golden brown, about 10 minutes longer. Cool.
• Peel garlic. Transfer garlic and oil to processor. Process until smooth paste forms. Add vinegar; process until well blended. Transfer to medium bowl. Gradually add 1/4 cup oil, whisking until dressing is thick and smooth. Stir in basil. Season dressing with salt and pepper.
• Cook beans in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain; transfer beans to large bowl of ice water. Drain; pat dry with paper towels. Toss beans in a large bowl with remaining 1/2 tablespoon oil. Season with salt and pepper. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate).
• Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil beans until beginning to brown, turning frequently, about 2 minutes. Transfer to large bowl. Add onions and tomatoes. Toss with enough dressing to coat. Serve salad at room temperature.

GRILLED BEANS

Steps:

• Preheat a grill for cooking at medium-high heat.
• Place a skillet on the grill. Cook the onions and green peppers with some oil in the skillet for 3 to 4 minutes.
• Add the beans, tomato sauce, ketchup, brown sugar, mustard, vinegar, cayenne, chili powder, smoked paprika and garlic and stir. Cook with the grill covered, stirring occasionally, for about 15 minutes. Garnish with green onions, if using.

GREEN BEANS AND ROASTED RED ONIONS

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch baking pan.
• After peeling onions, trim root ends, leaving onions whole, then quarter onions lengthwise. Put onions in baking pan, then drizzle with oil and vinegar, tossing to coat. Arrange onions with a cut side down and sprinkle with salt and pepper.
• Roast, uncovered, turning over once and basting with pan juices twice during baking, until deep golden, about 30 minutes. Add water to pan and roast until onions are tender and caramelized, about 20 minutes more. Transfer onions with pan juices to a large bowl.
• While onions are roasting, cook beans in a 5- to 6-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain beans in a colander, then add to onions and toss. Season with salt and pepper.

GRILLED RED ONIONS AND GREEN BEANS

Steps:

• In bowl, toss 1 red onion, cut into 8 wedges, with 1 tablespoon olive oil; season with salt and pepper. Cook in hot grill wok until caramelized on one side, 3 to 5 minutes.
• In bowl, toss 3/4 pound trimmed green beans with 1 tablespoon oil. Flip onions; put beans on top. Cook until beans are tender, 5 to 15 minutes.

GREEN BEAN, RED ONION AND GRILLED NEW POTATO SALAD WITH ROSEMARY VINAIGRETTE

Steps:

• Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden, turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the haricots verts. Cook for 2 minutes, and immediately plunge into a bowl of ice water. Drain. Add the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.

GRILLED GREEN BEANS AND RED ONION

Steps:

• In bowl, toss 1 red onion, cut into 8 wedges, with 1 tablespoon olive oil; season with salt and pepper. Cook in hot wok until caramelized on one side, 3 to 5 minutes.
• In bowl, toss 3/4 pound trimmed green beans with 1 tablespoon oil. Flip onions; put beans on top. Cook until beans are tender, 5 to 15 minutes.

GREEN BEANS WITH ONION

Steps:

• To a medium pan over medium heat add extra-virgin olive oil and butter and onion. Saute onion 3 minutes, add broth and bring to a boil. Add beans, season with salt and cover pan and simmer 8 minutes, until tender.

GREEN BEANS WITH RED ONION SALAD

Steps:

• Cut off and discard the tips of the beans. Break the beans into 2-inch lengths. Drop the beans into boiling salted water to cover and return to a boil. Simmer about 7 minutes or until crisp and tender. Do not overcook. Drain. Let cool.
• To make the dressing, put the mustard in a salad bowl and add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper and the onions.
• Add the beans and toss until blended. Serve at room temperature.

GRILLED SAUSAGE WITH POTATOES AND GREEN BEANS

Steps:

• Preheat an outdoor grill for high heat.
• On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
• Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

MINTED GREEN BEANS WITH RED ONION

Steps:

• In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and drain them well. Pat the beans dry with paper towels and chill them, covered, for at least 3 hours or overnight.
• In a large bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the beans, the mint, and the onion and toss the mixture until it is combined well.

SAUTEED GREEN BEANS WITH ONION

Steps:

• Fill a stockpot with water and bring to a boil over high heat. Add green beans and 1 pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in the hot oil until tender and translucent, 5 to 7 minutes. Add green beans, garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.