Blistered Green Beans with Charred Tomato Puttanesca

Classic puttanesca -- anchovies, olives, and cappers -- add zip to grilled green beans.

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4.5 by 2 people

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  • Makes: 6 servings
  • Hands On: 20 mins
  • Total Time: 55 mins

Blistered Green Beans with Charred Tomato Puttanesca

Directions

  1. For puttanesca, crush garlic with side of a knife; place in a large bowl with red pepper and vinegar. Let stand 20 minutes. Remove garlic; discard. Stir in olives, capers, the 1/4 cup olive oil, anchovies, and oregano. Heat grill to medium-high.
  2. Cut roma tomatoes in half lengthwise. Place tomatoes (romas cut sides up and cherry tomatoes whole) on hottest part of grill. Cook tomatoes for 4 to 5 minutes or until lightly charred. Add tomatoes to olive mixture. Stir in 1 teaspoon salt and 1/4 teaspoon pepper. Adjust seasoning if necessary.
  3. Place the green beans in a large bowl with the 2 tablespoons olive oil; season with additional salt and pepper. Toss to combine. Transfer to grill basket (or place a sturdy metal cooling rack upside down on grill so grates run in the opposite direction to grill and form a crosshatch pattern). Let beans cook about 4 minutes or until lightly charred; gently stir or turn beans. Continue cooking 6 to 7 minutes or until firm-tender (cook 10 to 15 minutes for larger beans). Serve with puttanesca.
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Nutrition Facts (Blistered Green Beans with Charred Tomato Puttanesca)

  • Per serving:
  • 209 kcal ,
  • 17 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 2 mg chol. ,
  • 767 mg sodium ,
  • 13 g carb. ,
  • 5 g fiber ,
  • 6 g sugar ,
  • 4 g pro.
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Reviews (1)

2 Ratings
703 Days Ago
I'm a Veg so I leave out the anchovies.

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