Smokey Grilled Minty Snap Peas

By TheWimpyVegetarian
July 29, 2013
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Author Notes: Summer sides calls for easy recipes, and this is one of my current favorites. It's just 4 ingredients, if you include the oil and the salt, but all four are important. They're best served warm from the grill, especially if you use the wood chips, but are great at room temperature, or even the next day. Note: I've also made these without the wood chips, and they're still fantastic. Just maybe a little less so :-)TheWimpyVegetarian

Serves: 2 (but really 1, if it's me)

  • 2 cups snap peas
  • 1 tablespoon peanut oil
  • 1/2 teaspoon kosher salt
  • 1/4 cup mint, sliced into the thin slivers
  1. Trim the snap peas of any stems on their ends. Place in a bowl and toss with the peanut oil and salt.
  2. Place the wood chips in a foil pouch, completely enclosed in the foil, and punch a few holes through the foil with a fork. Place the pouch over the gas burners. Fire up the grill, nice and hot. I let the grill sit on high for a couple of minutes with the lid shut. You want to give the wood chips a chance to start to heat up. Place the snap peas on a grilling pan. I use the perforated kind for vegetables. Grill until blackened in places, about 5 minutes, with the lid closed. Flip with a spatula, and grill another few minutes, again with the lid closed.
  3. Remove, and place back in the bowl. Toss with the mint while the snap peas are still warm. The mint will wilt all around the snap peas.
  4. Try to serve them before you eat them all for yourself.

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