Traditional recipes

Grilled Green Beans Recipe

Grilled Green Beans Recipe

Preheat an outdoor grill, stove-top grill pan, or griddle to medium-high. Place the green beans in a large bowl, add 2 teaspoons of the oil and toss to coat the green beans with the oil. Place the green beans in a vegetable basket and place the basket on the grill or arrange the green beans on the foil or grill pan. Grill 3–5 minutes, turning frequently, until the green beans are golden brown and crisp-tender.

Meanwhile, in a small bowl, whisk together the remaining tablespoon of oil, 2 tablespoons of the lemon juice, ½ teaspoon of finely grated lemon zest, shallots, mustard powder, and thyme.

Transfer the green beans to a large bowl, add the lemon vinaigrette, and toss to coat. Season to taste with salt and pepper.


Grilled Green Beans with Cumin and Smoked Paprika

Grilled green beans are tender and smoky with crisp edges. If you've wondered how to grill green beans, this is it! Just toss the green beans in a simple mixture of oil, herbs and spices then transfer to a grilling basket / pan. Cooking green beans on the grill is an easy and delicious way to enjoy one of summer's star vegetables.

When you think of green beans, how do you imagine cooking them? Steamed? Boiled? Stir-fried?

Somehow this did not occur to me in Summers past, to grill green beans. Perhaps it was the thought that they would be too dry. Not so. Think of stir frying them in a blistering hot skillet or wok on the grill you get the same result: smoky deliciousness. And preparing them couldn't be simpler. Honestly, we hardly even stir them once they go on the grill - just toss them in an even layer on a grill pan (so they don't fall through the grid and burst into flame) and let them sizzle away. They're best left with a bit of crunch to offset the char. And if you want to brighten up their sultry flavor, squeeze a lemon over the top just before serving.


How to Grill Green Beans

  1. Prep the green beans: Green beans take a tiny bit of prep to get them ready for the grill. Start by washing and drying the beans. Then trim the stem ends, which can be fibrous and hard to chew.
  2. Add fat: The beans will need some fat so they don't stick to the grill and to bring out the flavor. Reach for olive oil, avocado oil, coconut oil, safflower oil, or any other oil you like. Toss the beans with the oil you choose.
  3. Add seasoning: Go simple and just add salt and fresh pepper OR grab any other spices you like. The sweetness of green beans pairs great with spices like cumin or paprika. I also love adding some garlic powder, onion powder, or steak seasoning for an all in one option. Tip: To make sure the green beans are well coated in the oil and spices, start by combining the oil with the spices in the bottom of a bowl. Then add the green beans to that and toss. This helps spices to get distributed evenly on all the beans.
  4. Grab a grill basket or pan: Green beans are best cooked with a grill basket or grill pan so they don't fall through the grates of the grill. For best results, preheat the grill basket on your hot grill. Then add the green beans and cook for 6-7 minutes total, shaking the pan 1-2 times. The green beans are ready when they are bright green, tender-crisp, and have some grill marks. In a pinch, you can use a piece of heavy-duty foil to serve as your grill pan. Just place it right on the grill grates and cook the beans on the foil.

Recipe Summary

  • 3 large shallots or 1 small red onion, vertically sliced
  • 2 garlic cloves, minced
  • 1 pound green beans, trimmed
  • 2 tablespoons canola oil
  • 2 teaspoons lower-sodium soy sauce
  • 1 teaspoon dark sesame oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Preheat grill to medium-high heat.

Place a grill basket on hot grill preheat for 5 minutes.

Place shallots, garlic, and green beans in a large bowl. Drizzle with canola oil toss well to coat. Arrange mixture in hot grill basket cover grill, and cook 7 minutes or until beans are lightly charred, tossing occasionally. Place bean mixture in a large bowl cover and let stand 5 minutes. Add soy sauce and remaining ingredients toss to combine.


Foil packet Green Beans with Bacon

I am all about using the grill to cook as much as possible during the hot summer months. I am so not a fan of heating up the kitchen so anything I can cook on the grill outside it my go to! Grilled green beans are super easy to prep and there is no need to stand over them when they are cooking!

If you are looking for a simple how to cook fresh green beans recipe you are in luck! This easy green beans recipe is so easy even my husband can do it! Trust me that is a big thing, he’s slightly lacking in the cooking veggies department.

If you are looking for camping meal ideas, this is a great one. It has very little prep and super easy clean up.

If you have never tried green beans and bacon together you are in for an amazing treat! The combination of bacon and green beans works perfectly! Add in a little butter and garlic and oh my! So good!

My kids clear their plates whenever I make Green Beans with Bacon so if you are making this recipe then I am going to suggest that you double the recipe. You are probably going to be very surprised at how quickly they get devoured!


Grilled Green Beans and Peaches

Toss peaches and green beans with oil in a large bowl season with salt and pepper. Transfer to a grill pan or skillet and cook over high heat, tossing often, until beans are crisp-tender and peaches are lightly charred, 8–10 minutes. Toss with almonds and Sherry.

How would you rate Grilled Green Beans and Peaches?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


The only hard part about making green beans is trimming them! For some reason, it’s one of the prep steps I find most unexciting (not sure why). But, Alex and I have developed a quick way for trimming green beans that makes it bearable: so you don’t have to spend hours snapping off the tops and bottoms. Here’s the fast way to trim green beans:

  1. Grab about 15 to 20 beans, then place them on the cutting board. Working quickly, make a uniform pile with them all lined up lengthwise. They don’t all need to be facing the same way!
  2. Line up all the ends against your knife edge. Then grab them in one hand, and cut off the ends with a knife.
  3. Quickly flip the beans the other way, and then push them towards your knife blade so that the other ends line up. Then grab the pile and slice off the other ends.

These Grilled Green Beans are an easy Side Dish Recipe!

Now if you are not a fan of fresh green beans ( I used to not be) go ahead and give these a try anyway. Like most things on the grill – you will be surprised by how delicious these actually taste. AND if I have not convinced you to try fresh green beans, then you can do this with canned. Just drain them and shorten the cooking time in half.

My husband was surprised by how delicious these were and he’s officially a fan of grilled green beans now.

These are fantastic with Balsamic Pork Tenderloin, Slow Cooker Whole Chicken, Easy Baked Tilapia and more! Truly, you will love these green beans! Once you try them you will understand. They are tender but a little crunchy and the grill just gives them the best flavor. So good!


Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


Recipe Summary

  • 12 ounces green beans, trimmed
  • 8 unpeeled cloves garlic
  • 1 tablespoon water
  • 1 teaspoon cooking oil
  • 1 jalapeno peppers, cut into thin strips (do not seed)*
  • 2 teaspoons lemon-flavored olive oil (or 1-1/2 tsp. olive oil and 1/2 tsp. lemon juice)
  • Salt

In a large bowl toss together beans, garlic, water, cooking oil, and jalapeno pepper set aside. Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square. Place bean mixture in center of foil. Bring together 2 opposite edges of foil seal with a double fold. Fold remaining edges together to enclose the beans, leaving space for steam to build.

For a charcoal grill, place bean packet on the rack of an uncovered grill directly over medium coals. Grill for 20 minutes, turning once. Remove packet from the grill and cool slightly. Carefully open packet (some steam will escape). Return open foil packet to the grill rack. Continue grilling 5 minutes more or until beans are just browned and crisp-tender, stirring occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place packet on grill rack. Cover and grill beans as above.)

Transfer beans to a serving bowl. Drizzle with lemon-flavor olive oil. Season to taste with salt. To serve, remove peel from garlic cloves, mash lightly, and divide cloves among servings of beans. Makes 4 servings.

Jalapeno peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with jalapenos as much as possible. When working with all hot peppers, wear plastic or rubber gloves or wash hands immediately after handling.