Description
Fresh green beans are tossed with garlic, thyme, lemon, and Parmesan, sealed in a foil packet, and grilled until crisp-tender. It is an easy 25-minute side dish for burgers, brats, chicken, and other summer grilling favorites.
Ingredients
Units
Scale
- 1 pound fresh green beans, washed and trimmed
- 2 tablespoons olive oil
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 garlic cloves, minced
- 8 medium sprigs fresh thyme (or about 2 teaspoons dried thyme)
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon lemon juice (about 1/2 lemon)
Instructions
- Preheat the grill to about 375°F.
- In a mixing bowl, combine the green beans, olive oil, salt, pepper, and garlic.
- Spread out a sheet of aluminum foil large enough to hold the green beans.
- Layer the ingredients. Place four thyme sprigs on the foil, add the seasoned beans, then strip the leaves from the remaining four thyme sprigs and sprinkle them over the beans. Add the lemon juice and top with Parmesan. If using dried thyme, mix it with the beans in step 2 instead of layering fresh sprigs.
- Seal the packet. Place a second sheet of aluminum foil on top and tightly seal all four edges so steam and liquid cannot escape.
- Place the sealed foil packet over direct heat and grill for about 15 minutes.
- Open carefully and check for doneness. Keep the packet away from your face and hands as hot steam escapes. The beans should be hot and crisp-tender; if needed, reseal the packet and grill for a few more minutes. Serve warm.
Notes
- Preheat the grill to about 375°F for even cooking.
- If using about 2 teaspoons dried thyme instead of fresh thyme, mix it with the beans and other seasonings before making the packet.
- The beans are done when they are hot and crisp-tender. Grill a few minutes longer if you prefer them softer.
- Seal the foil packet tightly so steam and juices stay inside.
- Open the packet away from your face and hands because hot steam will escape.