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Friday, August 30, 2013

Garlic Green Beans with Roasted Cherry Tomato Sauce

We are almost to the next CSA drop off, and I am trying like crazy to use up the massive amount of vegetables we received from the last box. I planned this dinner with the idea I could squeeze in three different kinds, all grilled, and make a really interesting meal.
I think the ultimate compliment for me is when my husband says he would pay for this kind of meal in a restaurant, it was that good ! The beautiful side dish here was simply some grilled beets, peeled, diced, and marinated in Serrano honey vinegar. Simple, elegant and delicious.
I topped the green beans with some grilled chicken, because we are kind of carnivores, we like our meat ! But you could absolutely serve this without it, and it would be just as tasty.
Garlic Green Beans with Roasted Cherry Tomato Sauce
For the beans:
1 pound fresh green beans, washed, trimmed and cut into 1-2 inch pieces
3 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper
Preheat grill to high, place grill pan on grates. Toss beans with olive oil, salt and pepper. Place in grill pan, and grill 10-15 minutes, until beans are tender, and slightly charred. Remove from grill, and toss with garlic.

For the sauce:
1 pound cherry tomatoes
1 tablespoon olive oil
Salt and pepper
2 tablespoons balsamic vinegar
Toss cherry tomatoes with olive oil, salt and pepper. Place on a small stone cooking vessel, and place on top rack of grill. Let them roast while the beans are cooking, they will start to burst and char, which is how you will know they are cooked. Remove from grill, and scoop into a bowl. Add balsamic vinegar, and blend with immersion blender until sauce is smooth. Spoon over top of the green beans.

If you want to add meat to the dish, layer the meat on top of the green beans, then spoon the sauce over the top.

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