|
by Jess Thomson
Serves 4 | Start to finish: 15 minutes
from Edible Seattle July/August 2009
Long, flat Romano beans look a bit awkward to cook—you can chop them into smaller pieces and cook them any way you would regular green beans, or coat them with a bit of oil and throw them on the grill (against the grates, so they don’t fall through).
1/2 pound Romano beans, trimmed
2 teaspoons olive oil
2 teaspoons chopped fresh thyme
Salt and freshly ground pepper
1/4 cup crumbled feta
Preheat a grill over moderate heat.
Place the beans in a baking dish. Drizzle with the olive oil, sprinkle with the thyme, and a bit of salt and pepper, and blend with your hands until the beans are coated.
Grill the beans for a few minutes on each side, just until bright green and marked in places. Transfer to a serving plate, sprinkle with the cheese, and serve.
*Gluten-free
*Vegetarian
 |
