These grilled peas can be served as they are or with rice. They make a great and unusual side dish alongside grilled meats, and are a simple way of upping the veggie quotient at your outdoor party.
I’m a little bit embarrassed to admit that until one month ago I didn’t even know how to turn on our grill. The grill was the Mr.’s zone. I brought him plates laden with fresh burger patties and puffy brats and let him take care of the rest.
He’s good at it, so I really felt no need to learn.
But one day the Mr. was late getting home from work, and I realized that without him I was just a girl with a bunch of raw meat.
So I asked him to teach me how to turn the grill on so I could at least preheat it when he’s running late.
Let me tell you, ladies. Preheating is a slippery slope. One day you’re just holding the torch to the burner and praying you don’t blow yourself up. The next day you’re barefoot on the back deck with a spatula in one hand and a plate full of skewered meats in the other.
The truth is, ever since that first night on my own, I’ve been hooked. And I don’t think it’s fair that the men get to hog all the grilling glory.
After all, the grill’s not just for steak and burgers.
It makes carrots taste like candy.
It turns fish into flaky, golden luxury.
It transforms fruits into dessert.
The grill is really a busy lady’s dream. Think about it.
It’s quick to preheat. It shortens cooking time. It makes vegetables taste good. It can cook your whole meal–main course, sides, and dessert–at once. It minimizes clean up. It requires minimal prep work and delivers maximum flavor. AND, if you just need a night off, you can pass off dinner duty to your man without a fuss.
I mean, come on, does that not sound like an infomercial for the most amazing product ever?
Ladies, the time is now. The season of cookouts and backyard BBQs and bonfires and summer parties is upon us.
We have to be ready.
Which is why, for the whole month of May, I am going to be featuring dishes perfect for all your summer grilling and cookout needs.
Each week will have a different theme covering everything from burgers to desserts. If all goes according to plan, you’ll be seeing a lot more recipes from me in the next few weeks, and every Friday there will be an opportunity to link up your own go-to cookout dishes for the week’s theme. I’ll be learning along with you all, tackling pasta salads and coleslaw and even attempting the elusive grilled veggie burger.
We’re kicking off this Cookout Extravaganza with a week featuring some of my favorite cookout sides, starting with this spicy sweet Asian Snap Pea and Pepper dish.
If you’ve never grilled before this is a great place to start. From start to finish this dish will take you about 20 minutes. The peas and peppers are tossed with an easy Sriracha and hoisin inspired Asian dressing then grilled in a veggie basket or tray for about 10 minutes or until softened and charred just a bit. If you can manage to light a burner and pour veggies out of a bowl, you can make this dish.
The grilled peas can be served as they are or with rice. They make a great and unusual side dish alongside grilled meats, and are a simple way of upping the veggie quotient at your outdoor party.
I hope you’ll join me for this week full of sides perfect for your next summer BBQ, and be sure to come back on Friday to share your own favorite recipes.
What’s your go to grilling recipe? Are you the griller of the house? Have any tips you can share with a beginner like me? I’d love to hear your ideas in the comments!
Grilling for Girls: Asian Snap Peas and Peppers
This sweet spicy dish will serve 4-6 as a side dish and about 2 as a main dish with rice.
- 2 cups sugar snap peas
- 1 bell pepper, sliced
- 1/4 cup sesame oil
- 2 teaspoons Sriracha
- 1 1/2 teaspoons hoisin sauce
- 1 teaspoon rice vinegar
- 1 teaspoon fresh grated ginger
- 1 teaspoon minced garlic
- Preheat a gas or charcoal grill
- In a medium sized bowl, whisk together oil, Sriracha, hoisin, vinegar, ginger, and garlic. Add beans and peppers and toss to combine.
- Place beans in a veggie basket or tray on the preheated grill. Cover and cook for 5 minutes. Use a spatula or tongs to flip the vegetables. Cover and cook an additional 5-7 minutes or until peas are crisp/tender.
- Remove peas to serving platter and cover with any leftover sauce. Add salt and pepper to taste. Serve plain or with rice if desired.
This week our #SundaySupper team is going on all sorts of cooking adventures. Learn something new, tackle something you’ve been dying to try. Challenge yourself with a new recipe or a new technique. Get out there and light that burner. There’s great reward on the other side.
New Expeditions (Sides, Starters & Staples)
Homemade Corn Tortillas from Pescetarian Journal
Easy Oven Polenta from Shockingly Delicious
Homemade Spiced Flour Tortillas from Chocolate Moosey
Naan from Hezzi-D’s Books and Cooks
Homemade Tofu from Kimchi MOM
Indian Moong Beans from Magnolia Days
Baked Lemon Coconut Risotto from Soni’s Food
Homemade Peanut Butter from Home Cooking Memories
Homemade Ricotta Cheese from Webicurean
Portuguese Chorizo Bread from Family Foodie
Savory mushroom and herb steel cut oat Risotto Foxes Love Lemons
Grilled Asian Snap Peas and Peppers from Neighborfood
Grand Quests (Main Dishes)
Traditional Pork Tamales from Gourmet Drizzles
Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
Rice Burger from The Urban Mrs.
Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
Miso-Glazed Salmon from The Foodie Patootie
Penne with Mustard and Chives from My Other City By The Bay
Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
Spanish Baked Scallops from Momma’s Meals
Black Beans and Cheese Empanadas from Basic N Delicious
Pork Dim Sum from Small Wallet, Big Appetite
Venison Steak Gyros from Curious Cuisiniere
Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel
Vegetarian Hortobagyi Pancakes from Happy Baking Days
Caribou & Andouille Chili from The Foodie Army Wife
Escapades (Sweet Treats & Spirited Companions)
Vegan Chocolate Mousse from The Not So Cheesy Kitchen
Zebra Cake from That Skinny Chick Can Bake
Multilayer Bars from What Smells So Good?
Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog
Homemade Vanilla Marshmallows from Vintage Kitchen
Strawberry Raspberry Fruit Leather from Juanita’s Cocina
Making Macarons: FAIL! from girlichef
Macaroons from Noshing With The Nolands
Fresh Strawberry Frozen Yogurt from The Messy Baker
Bircher Muesli from Peanut Butter and Peppers
Hello Kitty Rice Krispies from The Ninja Baker
Homemade Cinnamon Rolls from In The Kitchen With KP
Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
Ombre Mini Cakes from Daily Dish Recipes
Chocolate Dipped Madeleines from Big Bear’s Wife
Be sure to stop by our lovely hostess’ blog, The Foodie Army Wife, and show her some love!