Blistered Green Beans with Garlic Aioli

When it comes to simple yet bold side dishes, nothing beats the magic of a hot cast iron skillet. One of my favorite tricks is using a cast iron pan directly on the grill to give vegetables a smoky char you just can’t get indoors. This recipe for Blistered Green Beans with Garlic Aioli showcases that technique beautifully.

Blistering green beans in a cast iron skillet over high heat creates an amazing contrast in flavor and texture. The beans stay crisp-tender while developing caramelized, slightly smoky spots that elevate their natural flavor. Adding the grill into the mix takes the flavor up a notch by infusing the green beans with a hint of smoke—an easy way to impress your guests without extra effort.

A cast iron skillet is your best friend when it comes to grilling smaller veggies like green beans. It retains heat incredibly well and can withstand the high temperatures of the grill, ensuring you get an even blister without burning. A well seasoned cast iron skillet is the secret ingredient that can elevate almost any dish.

To complement those charred beans, I pair them with a creamy garlic aioli that comes together in minutes. The bright lemon and rich garlic of the aioli balance the smoky, earthy beans perfectly. Whether you’re looking for a quick appetizer, a stunning side dish, or just a reason to fire up your grill, this recipe for Blistered Green Beans with Garlic Aioli is a must-try.

Blistered Green Beans with Garlic Aioli

Firstly grab your ingredients and and make the garlic aioli. This will give the flavors time to meld together and give the aioli the punch it needs to take the beans to the next level.

Use a microplaner to grate the garlic. This will keep the aioli smooth and creamy. Once the aioli is finished, cover it and put it in the refrigerator while you blister the green beans.

Start the beans out in a ripping hot cast iron skillet over direct heat on your grill. Once they have had a chance to cook undisturbed for 2-3 minutes, start tossing them. Tossing the beans will continue to cook them while simultaneously charring them on all sides.

Move the skillet to the indirect side of the grill if able, and finish cooking the beans until tender, but still crisp. Lastly, transfer to a serving dish and drizzle with that creamy aioli.

Ready to turn up the heat? Let’s get cooking! Give it a try and let me know how you use it. Tag @thatgrillerguy on social media and show off your creations!

Pairs with these recipes:

• Mushroom Cream Sauce
• Italian Salsa Verde
• Miso Compound Butter
• Cherry Pepper Relish
• Scorpion Sauce
• Gorgonzola Cream Sauce
• Pomegranate Chimichurri
• Cedar Planked Salmon
• Hoisin Honey Grilled Pork Tenderloin
• Honey Mustard Pork Tenderloin

Pairs with these cuts of steak:

• New York Strip Steak
• Flank Steak

Blistered Green Beans with Garlic Ailoi

Recipe by That Griller GuyCourse: Sides

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

This quick and flavorful recipe is perfect for a side dish or appetizer that’s packed with smoky, charred goodness and a creamy garlic kick.

Ingredients

• 1 lb fresh green beans, trimmed

• 2 tablespoon olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1/3 cup mayonnaise

• 1 clove garlic, grated

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon Dijon mustard

Directions

• Start with the aioli to let the flavors come together. In a small bowl, whisk together mayonnaise, garlic, lemon juice, black pepper and Dijon mustard until smooth. Cover and refrigerate while you blister the green beans.
• Preheat your grill to medium-high heat. Place a large cast iron skillet directly on the grates and let it heat up for 5 minutes.
• Toss the green beans with olive oil and salt in a bowl to coat evenly.
• Once the skillet is smoking hot, add the green beans in a single layer. Let them cook undisturbed for 2-3 minutes to develop a good char.
• Stir or toss the beans, allowing them to blister on all sides. Move to indirect cooking on the grill if able and continue cooking for another 3-5 minutes until the beans are tender but still crisp with plenty of charred spots.
• Transfer the blistered green beans to a serving plate. Drizzle with the garlic aioli.

Notes

• Use a microplaner to grate the garlic to keep a nice smooth texture