Ingredients
The following ingredients have 2 Servings
- 2 cups snap peas
- 1 tablespoon peanut oil
- 1/2 teaspoon kosher salt
- 1/4 cup mint, sliced into the thin slivers
Instruction
- Trim the snap peas of any stems on their ends. Place in a bowl and toss with the peanut oil and salt.
- Place the wood chips in a foil pouch, completely enclosed in the foil, and punch a few holes through the foil with a fork. Place the pouch over the gas burners. Fire up the grill, nice and hot. I let the grill sit on high for a couple of minutes with the lid shut. You want to give the wood chips a chance to start to heat up. 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.
