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
- 2 cups snap peas
- 1 Tbsp peanut oil
- 1/2 tsp kosher salt
- 1/4 cup mint, sliced into the thin slivers
- 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.