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!
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Grilling for Girls: Asian Snap Peas and Peppers
Ingredients
- 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
- Salt
- Pepper
Instructions
- 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.
Notes
- I love this served over rice! It works well as a vegetarian main dish or you can add a protein of choice.
Nutrition
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