We love to grill these green-bean-and-bell-pepper packets alongside chicken, steak or pork chops.

Matthew G. Kadey
Source: EatingWell Magazine, July/August 2009
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (or see Grill Variation, below).

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  • To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.

  • Mix oil, mustard, syrup, garlic and salt in a large bowl. Add beans and peppers; toss.

  • Place one-fourth of the vegetable mixture (about 1 cup) on one side of each open heart fairly close to the crease and leaving at least a 1-inch border around the edges for folding. Sprinkle with pine nuts.

  • Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly). Bake until the vegetables are tender, about 15 minutes. Let packets rest unopened for 5 minutes. Drizzle the vegetables with vinegar just before serving.

  • Grill Variation: Cooking in packets is great for the grill, but it's not safe to put parchment paper over an open flame, so use foil. To prepare packets for grilling, start with eight 20- to 24-inch-long pieces of foil. Layer two sheets for each of four packets (the double layers will help protect the contents from burning). Arrange the ingredients on one half of each double layer. Fold the foil over the ingredients and tightly seal the packets by crimping and folding the edges together. Grill over medium heat for 10 to 12 minutes, rotating the packets to another spot on the grill about halfway through to ensure even cooking.

Tips

Equipment: Parchment paper or foil

Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

199.7 calories; protein 3.7g 7% DV; carbohydrates 15.2g 5% DV; exchange other carbs 1; dietary fiber 3.9g 16% DV; sugars 9.6g; fat 15.1g 23% DV; saturated fat 1.6g 8% DV; cholesterolmg; vitamin a iu 2453IU 49% DV; vitamin c 86.4mg 144% DV; folate 59.3mcg 15% DV; calcium 41mg 4% DV; iron 1.8mg 10% DV; magnesium 57.3mg 21% DV; potassium 419.3mg 12% DV; sodium 331.3mg 13% DV; thiamin 0.2mg 15% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/29/2015
Green beans and peppers Loved the ease of making these. Pros: easy and so good Cons: NULL Read More
Rating: 4 stars
08/17/2014
Try it I did this over my regular table top grill. Left out the ingredients I didn't want/have. Was pretty good. Pros: Quick to prepare tasty and can easily be modified Read More
Rating: 1 stars
06/29/2014
15 grams of fat! 15 grams of fat for a side? How is this considered Healthy? Read More
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Rating: 4 stars
10/30/2011
I love this recipe! I used it many times last summer and am returning to it now that the bean harvest is in full swing. Always use the grill variation; super easy & delish! Read More