Grilled Snap Peas

A few beers on the back deck along with a big bowl of grilled peas flecked with sea salt make for the ultimate summer snack
Contributor
Grilled Peas

Coley Cooks

"Fresh peas have a very short window for sweetness. When left on the vine a too long, all of their sugar converts into starch. It’s basically the opposite of what happens to fruits left on the counter to ripen. If you don’t grow your own peas, but would like to make this recipe with peas from the market, be sure to ask the farmer if you can try before you buy. If they don’t taste good raw, skip ’em. 

A few beers on the back deck with a big bowl of grilled peas = the ultimate summer snack."- Nicole Gaffney from Coley Cooks

Click here for her original recipe!

 

4
Servings
146
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Pounds  fresh peas in the pod, cleaned and dried
  • 1  Tablespoon  Olive Oil
  • salt and pepper to taste
  • flaky sea salt for finishing

Directions

  1. Toss the peas with the olive oil, salt and pepper until coated. Preheat a grill until very hot, and use a perforated pan or tray to prevent the peas from falling through the grates.
  2. Spread the peas out so they each touch the grill, give them a toss, and close the grill and let cook for about 2 minutes. Open the grill, toss again, and continue cooking until they are nice and charred on the outside.
  3. Remove from the grill, place in a serving bowl, and sprinkle with flaky sea salt to finish. Serve immediately.
  4. To eat, remove the peas from the pod with your teeth, as if you're eating edamame from a Japanese restaurant.

Nutritional Facts

Total Fat
4g
6%
Carbohydrate, by difference
30g
23%
Protein
1g
2%
Vitamin A, RAE
68µg
10%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
25mg
3%
Fiber, total dietary
2g
8%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
18mg
6%
Niacin
1mg
7%
Phosphorus, P
32mg
5%
Sodium, Na
11mg
1%
Water
195g
7%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.