If you have a sweet tooth, here's a cooked vegetable that tastes better than candy. If you have a salt tooth (like me), here's a cooked vegetable that tastes better than potato chips. This recipe is so good that you can serve it as an appetizer (bet you can't eat just one) or as a side dish for a grilled rib eye steak. And check out the lucky strike extras: fiber, vitamins A and C and just 26 calories per cup.
To get the perfect charred flavor, you are going to want to grill these puppies. Snap peas are not very big and would likely slip through the grate. So I use a grilling pan that I place right over the hot coals on my Weber. You'll want to cook these with the cover off of the grill and stay close...it only takes about 4 minutes to put a proper char on these veggies. I cooked an 8-ounce bag of sugar snap peas last night, which was enough for 4 small side dishes. But I would double or triple the recipe if you are going to serve it as a snack. Thanks to Bon Appetit magazine for the recipe.
One 8-ounce bag sugar snap peas
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1 tablespoon fresh squeezed lemon juice
- Prepare your grill for direct cooking over high heat.
- In a medium bowl, toss snap peas with olive oil and kosher salt.
- Place snap peas in a grill pan and place the pan over the coals. Cook for 4 minutes, turning the snap peas often with tongs so that they char evenly.
- When cooked, return charred snap peas to the bowl. Toss with the lemon juice and sprinkle with sea salt. Serve.
Wine pairing: If serving sugar snap peas as an appetizer, I'd pair them up with a big, oaky Chardonnay. If you've got $12.47 in spare change sitting about, head to Total Wine and grab a bottle of Kendall Jackson Grand Reserve Chardonnay.