Easy 3-Ingredient Grilled Green Beans Wrapped in Foil

When it comes to grilling veggies, I must admit that green beans are probably my go to choice because you can’t get it wrong; it’s so easy! Here’s my grilled bean recipe that I’ve been making for years now without fail that anyone can grill perfectly every time.

How to Make Grilled Green Beans

• Preheat the grill. Preheat your grill to medium high.
• Prepare the green beans and garlic. Trim one pound of green beans. Mince two garlic cloves.
• Toss. Toss the green beans with olive oil, balsamic vinegar, and minced garlic.
• Prepare the beans for grilling. Tear off 3 large pieces of foil and place ⅓ of the green beans on each piece. Bring the edges of the foil over the beans, sealing to create a pouch.
• Grill. Place the foil pouches on the preheated grill and cook until the beans are tender, about 15 minutes.
• Serve. Serve warm.

Can This Recipe Be Made Without Foil?

You can definitely make this green bean recipe without foil (it’s never absolutely required for grilling anything), but just be aware that using foil will make your life easier in numerous ways.

Here are just a few of the reasons why I strongly recommend just using foil when making this recipe:

• Makes clean up after cooking even easier.
• Easier to handle when working with hotter temperatures.
• Keeps food warm for longer periods of time.
• When grilling meat with your green beans, foil helps to preserve juices from the meat, which helps to improve overall flavor.

3 Quick Tips for Grilling Vegetables

If you want to up your vegetable grilling game, then keep these 3 handy tips in mind the next time that you’re grilling:

• Toss evenly. Make sure that you’re coating your green beans in olive oil evenly when tossing them. Without an even spread, you risk drying out the beans when grilling them. Properly coating your beans also has the added benefit of helping the garlic seasoning to stick better as well.
• Cut smaller pieces for quicker cooking. If you’re going to be grilling a lot of veggies in bulk, it’s a good idea to cut them into smaller pieces. They will cook quicker on the grill this way, letting you grill batches much more quickly.
• Precook if necessary. Depending on the vegetable that you will be grilling, it can sometimes be helpful to pre-cook the veggies before grilling. Potatoes, carrots, and asparagus are 3 examples of veggies that will benefit greatly from being pre-boiled until they’re tender before grilling.

(You may also like: Garlic and Chive Grilled Eggplant)

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