grilled snap peas with mint

For years I was convinced I didn’t like snap peas. Looking back, I’m not sure I’d ever even tasted them before a couple of months ago. But they reminded me of snow peas, which I’m sure I don’t like. So, my mind was made up.

I’d like to think I was right at some point of my life, and that our tastes continue to evolve. And that might be true. But all I really know for sure today is that I actually do like them. And it turns out, I like them a lot.

My husband and I were in a restaurant. I still don’t know why I ordered them as my appetizer. I was curious; they were grilled with mint. How bad could that be? Well, it was instant love, and I’ve been re-creating that simple dish ever since. In the meantime, I’ve gone through a lot of snap peas because now I’m throwing them into all kinds of dishes. I have a lot of time to make up with them.

Now I’m wondering if I really like snow peas too.

A Few Cooking Notes:

These can be smoked on the grill too. Just wrap some wood chips in foil, punch some holes in the foil using a fork, and place the foil pouch on the gas burners. Then fire up the grill according to the below directions.

These can be made ahead, but they’re best served warm (especially if you smoke them during grilling).

I use peanut oil for it’s high smoke temperature. This also makes cleaning the vegetable grill pan so much easier than with, for example, olive oil. If you’re allergic to peanuts and can’t use the oil, I recommend using another oil that has a high smoke temperature: grapeseed oil and avocado oil should both work well.

These make for a great side or an appetizer.

Minty Grilled Snap Peas

     by Susan Pridmore

     Serves 2

       Prep Time: 10 minutes

       Cook Time: 10 minutes


Ingredients 

  • 2 cups snap peas
  • 1 tablespoon peanut oil
  • 1/2 teaspoon kosher salt
  • 1/4 cup mint, sliced into the thin slivers

Instructions

Trim the snap peas of any stems on their ends. Place in a bowl and toss with the peanut oil and salt.

Fire up the grill, nice and hot. I let the grill sit on high for a couple of minutes with the lid shut. Place the snap peas on a grilling pan. I use the perforated kind for vegetables. Grill until blackened in places, about 5 minutes, with the lid closed.

Flip with a spatula, and grill another few minutes, again with the lid closed.

Remove, and place back in the bowl. Toss with the mint while the snap peas are still warm. The mint will wilt all around the snap peas.

Try to serve them before you eat them all for yourself

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14 Responses to “Minty Grilled Snap Peas” Subscribe

  1. Bevi July 30, 2013 at 4:26 am #

    This looks so simple and good. I have tons of mint and will grill this up this weekend.

    • The Wimpy Vegetarian July 30, 2013 at 8:46 am #

      Oh I hope you like them too, Bevi. They’re really so easy to make – and yes, it’s a great use of all the mint we all have in our gardens :-)
      The Wimpy Vegetarian recently posted..Minty Grilled Snap Peas My Profile

  2. lapadia July 30, 2013 at 4:30 am #

    Love these Susan, thanks for sharing!

  3. TasteFood July 30, 2013 at 7:18 am #

    You don’t have to convince me to like snap peas – especially like these!
    TasteFood recently posted..Pear, Plum and Blueberry Crisp with Walnut StreuselMy Profile

  4. Erika July 30, 2013 at 8:06 am #

    Oh my god these sound so good. And how funny–I always used to confuse snap peas with snow peas and decided I didn’t really care for either too! But I saw my cousin eating them raw by the handful, so I tried them again recently and I totally love them! I can only imagine how delicious they’d be grilled with mint…yum! Is there a reason you used peanut oil here? Is that what they used at the restaurant?

    Speaking of mint, I had a heavenly salad this weekend that you might like–my aunt made this carrot mint salad from Angelica’s Kitchen with currants and lemon–ugh so good!
    Erika recently posted..Chia Icebox CakeMy Profile

    • The Wimpy Vegetarian July 30, 2013 at 8:52 am #

      That is so wild, Ericka! I love coincidences like this! And yes, there is a reason I used peanut oil – I’ll add it to the cooking notes. Thanks for asking. It’s for the higher smoking point. With olive oil, and it’s lower smoking point, it starts to degrade at that point. And it makes the grilling pan a bear to clean…
      The Wimpy Vegetarian recently posted..Minty Grilled Snap Peas My Profile

    • The Wimpy Vegetarian July 30, 2013 at 8:52 am #

      Oh!! And thanks so much for the carrot mint salad. I’ll go look for it – it sounds fabulous!!!
      The Wimpy Vegetarian recently posted..Minty Grilled Snap Peas My Profile

      • Erika July 30, 2013 at 10:10 am #

        Ah, that makes sense! Hmm I was trying to find a link to the salad recipe but I can’t seem to find one anywhere online…sad. Hopefully you’ll have better luck than me!
        Erika recently posted..Chia Icebox CakeMy Profile

  5. Christy@SweetandSavoring July 30, 2013 at 3:15 pm #

    Such a simple dish, and perfectly in season! We’ve got some fat snap peas waiting to be plucked from the vine right now :)
    Love the detail in that photo!
    Christy@SweetandSavoring recently posted..Inspired by Smitten Kitchen: Baked Ranchero EggsMy Profile

  6. mjskit July 30, 2013 at 7:06 pm #

    Thank you! I have a vegetable grilling pan but I’ve never used it! The snap pea recipe sounds perfect and when they come off the grill, I can pick some mint and throw it in. Lovely dish! I’m pinning this and the cherry brandy cobbler! I definitely want to give them both a try.
    mjskit recently posted..Peach Pecan Ice CreamMy Profile

  7. EA-The Spicy RD July 30, 2013 at 10:12 pm #

    What a fabulous dish! Isn’t it interesting how are tastes sometimes changes without our even knowing it :-). My kids like raw snap peas-wonder if they’d like these cooked? I know I would!

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