Grilled Green Beans


Total Time:

13 minutes



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!

Grilled Green Beans

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


  • 1 pound haricot vert ends trimmed as needed
  • 1/4 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, 1/4 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.

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Recipe Rating


  1. Stacie Meiers

    Sounds tasty!!! Do the beans need to be blanched first?

  2. Mya

    I have a bag of frozen green beans at home; I might just have to do grill them this weekend on my make-shift grill! Thanks for sharing!

  3. Monika

    Oh yum! These look like the perfect thing to munch on while other things are still on the grill!
    These are on my ‘must do’ list!!

  4. Heather Christo

    I just started grilling broccoli and it was amazing! I am going to do the green beans too!

  5. Georgia @ The Comfort of Cooking

    Smoky, spicy green beans sounds like a perfect side dish to me! Great recipe, Gaby!

  6. Kristi

    I love just about anything on the grill. I’ll have to try green beans next.

  7. marla {family fresh cooking}

    I am such a fan of grilled green beans too!

  8. Des @ Life’s Ambrosia

    Ohhh I am a HUGE fan of grilled green beans. I just started grilling, usually my husband does it, but now I can’t get enough and I am grilling EVERYTHING and the grill basket is essential.

  9. Jeff @ Cheeseburger

    I definitely agree with you Gaby. These grilled beans are amazing!

  10. Jon

    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.

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    • Gaby

      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!

  14. Julie Hensler

    This was fantastic! I don’t know if we will ever eat green beans any other way again. thanks, Gaby!

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    • Gaby

      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!

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  18. Claire U

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

  19. Gabi

    5 stars
    Great recipe!!!

    I substituted riced cauliflower for the farro and it was delicious!!

  20. Monika

    5 stars
    Genius! I love to do as much on the grill as possible. Yum!