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.