Grilled Green Beans

It's not every day that you encounter a side dish that blows your mind... but today is that day. Grilled Green Beans are the veggie of summer and they're everything!

Grilled Green Beans from (@whatsgabycookin)


If you have a copy of my most recent cookbook, then you know I've had a love affair with a green bean recipe before. My Omi's green beans are literally candy. I bribed her with love and hugs to let me share the recipe in my cookbook, she happily obliged. I've been eating them that way for the past few years and I'll put down a pound of green beans in any sitting.

Since summer is almost upon us, and I don't want to spend a second more than I have to inside, I'm moving most of my cooking to the grill and GRILLING GREEN BEANS.  I know, you're like how do you grill green beans. Obviously, I'm about to tell you in the recipe below. But know this - you might never want to make green beans any other way ever again. I've gone ahead and jazzed these up with a ton of fresh herbs, a punchy vinaigrette, plenty of crumbled feta, some radishes for an extra crush and a few other odds and ends. All in all, it's perfect. Grilled Green Beans, get on it!

Once you are a green beans on the grill person, you can even use these in other green bean salads, like my green bean farro salad.

Grilled Green Beans

Author: Gaby Dalkin
5 from 4 votes
Grilled Green Beans that taste like candy - I kid you not - these are in fact the best green beans you'll ever make!
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Side Dish
Cuisine Mediterranean
Servings 6 people


  • 1 pound haricot vert ends trimmed as needed
  • ¼ cup extra virgin olive oil plus extra for grilling green beans
  • Maldon salt and freshly ground black pepper
  • 1 lemon zested and juiced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped dill plus more for garnish
  • 1 tablespoon chopped chives plus more for garnish
  • 10 mint leaves plus more for garnish
  • 3 multi-colored radishes thinly sliced
  • ¼ red onion thinly sliced
  • 1 avocado sliced into thin wedges
  • ½ cup cooked farro
  • ½ cup sheet feta crumbled into large chunks


  • Heat your grill to high heat.
  • Combine haricot verts, a few tablespoons of olive oil, salt and pepper and toss to combine.
  • To make the dressing, combine the juice of one lemon, the zest of the lemon, red wine vinegar, ¼ cup extra virgin olive oil, dill and chives and season with salt and pepper to taste. Adjust salt and pepper as needed.
  • Grill the green beans on high heat until they begin to char slightly, about 3-4 minutes on each side, but make sure you don't overcook them.
  • Transfer the grilled green beans to a large bowl and toss with vinaigrette, whole mint leaves, red onions, radishes, feta and farro. Toss to combine. Transfer to a serving platter and tuck the avocado into the salad. Garnish with additional herbs and serve.


These look really impressive and are perfect to make right next to your steak or chicken at your next cookout.

Nutrition Information

Calories: 215kcal | Carbohydrates: 15g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 11mg | Sodium: 152mg | Potassium: 392mg | Fiber: 6g | Sugar: 3g | Vitamin A: 726IU | Vitamin C: 24mg | Calcium: 106mg | Iron: 2mg
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  1. Omg this is sooo delicious! I make a few changes.
    1 - I use grilled potato chunks instead of farro (gluten free here).
    2 - I used white balsamic instead of the red wine vinegar..
    3- only 2 Tbsp of olive oil in the dressing
    4 - and basil instead of mint.. I had it on hand…

    And I love that it’s really great the second and even third day!

  2. 5 stars
    Such a bright, fresh salad! Was easily doubled for a big group for Easter. It also makes great leftovers for lunches.

    1. you just grill them straight on the grill (unless you have a mesh grill pan) and place them opposite of the grate so they don't fall through!

    1. that's a great question! I've never done it - but I'd let them come to room temp a bit and then throw them on the grill!

  3. Thanks for this recipe - we'll try this tonight. I've also read that crunching two vitamin C pills and including in the olive oil prevents unnecessary browning of the beans (because of the citric acid).

    You can indeed grill bacon. I've done it several times and we prefer it to pan fried bacon as the bacon doesn't sit in its own grease while it cooks. You basically have to bake the bacon over the lowest setting on your grill - it takes a while, but it's great. I can't recommend that you try this over anything other than a low heat - or huge flair ups happen and it chars the bacon immediately (and it's terrifying!) - and I wouldn't recommend anything more than four or five slices at a time spaced out across the grill, just in case they flair up. I've learned this though trial and error. Experiment at your own risk.

5 from 4 votes

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