Foil-Baked Green Beans with Soy Sauce and Garlic

Reprinted with permission from The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables by Tadashi Ono & Harris Salat, copyright (c) 2011. Published by Ten Speed Press, a division of Random House, Inc.
TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 pound green beans, ends snapped off, and beans cut in half on an angle
  • 1 clove garlic, finely minced or pressed
  • 1 tablespoon finely chopped yellow onion
  • 2 tablespoons soy sauce
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Directions

Cut a 3-foot-long piece of heavy-duty aluminum foil; fold in half lengthwise and set aside. Toss together all the ingredients in a bowl to make the marinade. Transfer the green bean mixture to the aluminum foil sheet, arranging in a mound in the center. Carefully fold one end of the aluminum foil over the other and pinch the sides to close, creating a neat pouch.

Preheat a grill to medium-hot. Place the aluminum foil pouch directly on the grate and grill for about 10 minutes. Carefully open the pouch slightly to peek inside and check if the green beans are cooked through and sizzling (be careful of escaping steam). Transfer the foil pouch to a plate and unwrap it. Serve the green beans directly from the pouch.
Photograph by Todd Coleman (c) 2011

Recipe courtesy of The Japanese Grill

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  • on August 16, 2011

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    We made this recipe last week, and we thought that the marinade was very tasty. However, I think that there is a problem with the instructions. After the ten minutes the green beans were not cooked and were still extremely crunchy. If I make this recipe again, I would blanch the green beans ahead of time so that they could be cooked completely during the time on the grill in the aluminum foil packet.

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