Asian Style Grilled Green Bean Salad

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1 lb of fresh green beans trimmed and cut into appx 2" pieces
1 lb bag of colored peppers, trimmed, seeded, and roughly chopped
1 red onion roughly chopped
2 tbsp soy sauce or liquid aminos
1 tbsp neutral oil or 1/2 tbsp neutral oil and 1/2 tbsp sesame oil (optional)
Chili paste with garlic, Sriracha, or chili flakes (optional)
Grilla Gorilla or GGX to taste
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 first three ingredients. Toss in soy sauce/aminos and oil (if using—you really don't need it). Season with Grilla Gorilla to taste. Start with 1 tsp; we use about 1/2 tbsp. You can always add more when the beans are done. If you like it hot, add chili paste with garlic, Sriracha or chili flakes here. 

When the grill's hot, pour your green bean mix into the grill pan, spread it out with tongs, and cover the grill. Let it cook for about 5 minutes. Uncover, flip with tongs, recover the grill, and let it cook for about 5 minutes again. Uncover and flip. The veggies should 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. You can also make this with chicken, pork, sausage or shrimp.