Saltlickers’ co-owner Jennifer Knox creates interesting sea salt based herb and spice blends. She shared a whole host of delicious recipes for the grill at a Wheatsfield Co-op cooking class this summer. Green beans are seasoned with Grilla Gorilla, an earthy chili infused blend that compliments meats as well as it does veggies. Add as much heat as you want and you’ll have a great side for any number of summer meals. This recipe utilizes a grill. If you are not cooking over a grill, try tossing these in a wok.
- 1 lb of fresh green beans trimmed and cut into 2″ pieces
- 1 lb bag of colored peppers, trimmed, seeded, & chopped
- 1 red onion roughly chopped
- 2 Tbsp soy sauce or Bragg liquid aminos
- 1 Tbsp neutral oil
- Chili paste with garlic, Sriracha, or chili flakes, optional
- Saltlickers’ Grilla Gorilla seasoning to taste
- Rice wine vinegar, for serving, optional
- Chopped fresh basil, for garnish, optional
- A grill pan with holes to let the heat through
Heat your grill to high, spray your grill pan with cooking spray, set it on the grill, and cover the grill.
Mix the beans, peppers and onion. Toss in soy sauce/aminos and optional oil. Add 1 to 1-1/2 tsp Grilla Gorilla, to taste. (You can always add more when the beans are done.) If you like it hot, add chili paste with garlic, Sriracha or chili flakes to taste.
When the grill is hot pour your green bean mix into the grill pan, spreading it out with tongs. Cover the grill. Let beans cook for about 5 minutes. Uncover, flip beans with tongs, recover the grill and let it cook for about 5 minutes longer. Uncover and flip. The veggies are done when they have a nice char on their edges.
Move the veggies to a bowl, taste for seasoning and add more Grilla Gorilla if desired. You can add a splash of rice wine vinegar or fresh chopped basil.
Variation: Add chicken, pork, sausage or shrimp.