Recipe by blucoat
This is a delicious and flavourful healthy recipe from All Kovalencik, Chef/Proprietor, of the Cauldron Restaurant in Nantucket Island, Mass.
Top Review by Julie
Wow - what a different and fantastic flavor for green beans! We were grilling tonight and I needed to cook green beans - so glad I found this recipe! I did have to make some unfortunate substitutions ... I didn't have gorgonzola or fresh herbs. So I used dried herbs and (I know this is really straying from the recipe) some shredded parmesan/romano/asiago cheese. Still tastes fantastic. I can't wait to get some gorgonzola and try it again! Really, this was so easy. Highly recommend it.
- 6 cups lightly salt water
- 1 lb green beans, ends trimmed (approximately 5 cups)
- 1 tablespoon olive oil, divided
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup crumbled gorgonzola
- 1 tablespoon firmly packed brown sugar
- 4 garlic cloves, minced
- 1 green onion, chopped
- 1⁄2 teaspoon chopped fresh thyme
- 1⁄2 teaspoon chopped fresh basil
- coarse salt & freshly ground black pepper
Directions See How It's Made
- In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for 4 to 5 minutes (depending on the degree of doneness you want). Remove from heat. Drain the beans in a colander and immediately immerse them in an ice water bath to stop from cooking; drain and set aside.
- In a small saucepan over medium heat, combine 1 1/2 teaspoons of the olive oil and vinegar, gorgonzola, brown sugar, garlic, green onion, thyme, and basil. Cook just until the ingredients start to combine, approximately 7 minutes. Remove from heat.
- Toss the green beans in the remaining 1 1/2 teaspoons olive oil and season lightly with salt and pepper. Lightly grill the beans on the barbecue grill approximately 1 to 2 minutes, stirring constantly. Remove from barbecue and toss in the warm vinaigrette. Transfer to a serving platter and serve immediately.