Sarasota's Grilled Green Beans, Peppers, Olives & F

Name: Sarasota's Grilled Green Beans, Peppers, Olives & Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs fresh green beans (stem end trimmed, tip end you can keep on); 1 large yellow pepper (thin sliced); 1 large red pepper (thin sliced); 1 large orange bell pepper (thin sliced); 1 (11 ounce) can kalamata olives, cut in half (you could use black olives); 1 small fennel bulb (cut in half and thin sliced); ⅓ cup flour; 1 pinch red pepper flakes; salt (for the beans and peppers); pepper (for the the beans and peppers); 1 tablespoon olive oil to grill the vegetables; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1 teaspoon garlic, minced; ½ teaspoon dried oregano; salt; pepper

Servings: persons

1 12 lbs fresh green beans (stem end trimmed, tip end you can keep on)
1 large yellow pepper (thin sliced)
1 large red pepper (thin sliced)
1 large orange bell pepper (thin sliced)
1 (11 ounce) can kalamata olives, cut in half (you could use black olives)
1 small fennel bulb (cut in half and thin sliced)
⅓ cup flour
1 pinch red pepper flakes
salt (for the beans and peppers)
pepper (for the the beans and peppers)
1 tablespoon olive oil to grill the vegetables
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon garlic, minced
½ teaspoon dried oregano
salt
pepper

1
Vinaigrette -- Mix the olive oil, vinegar, dijon, honey, garlic and a little of the salt and pepper.
2
You can always add more and just set to the side.
3
Vegetables (beans and peppers) -- Just toss with 1 tablespoon olive oil, salt and pepper in a small bowl, and then add to a medium high heat grill pan or grill and cook 10-12 minutes until all the vegetables have nice grill marks and soft, but let them over cook.
4
I still like a little crisp in my vegetables.
5
Fennel -- To that same grill pan, we need to cook the fennel.
6
This is a method which actually grills with a little coating to give it a crisp coating without frying.
7
Add the flour and red pepper flakes to a large baggie and add the fennel slices and shake well to combine.
8
Make sure to shake off most of the flour and then add to the grill pan and spray with a little Pam.
9
This will help them to brown and crisp up.
10
Finish -- Just remove the grilled peppers and beans to a large bowl, add the olives, and toss lightly with the Balsamic Vinaigrette.
11
Plate and then top with the fennel.
12
That's it.
13
I hope you enjoy it.
14
It is a really fun dish and really simple and always a favorite of my friends.
15
Just a little twist on the standard saute.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 12 lbs fresh green beans (stem end trimmed, tip end you can keep on), 1 large yellow pepper (thin sliced), 1 large red pepper (thin sliced), 1 large orange bell pepper (thin sliced), and more.

Yes, Sarasota's Grilled Green Beans, Peppers, Olives & Fennel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sarasota's Grilled Green Beans, Peppers, Olives & Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions