Grilled Snap Peas Recipe

Snap peas: Fresh, bright green snap peas that are firm to the touch, providing a sweet and crunchy texture.

Olive oil: Adds a rich flavor and helps the peas to char nicely on the grill.

Salt: Enhances the natural sweetness of the snap peas and balances the flavors.

Black pepper: Adds a hint of spice and complements the smoky flavor from the grill.

To achieve the perfect char on your snap peas, make sure to preheat your grill to medium-high heat. This ensures that the snap peas cook quickly and evenly, giving them a delightful smoky flavor without becoming too soft. Tossing the snap peas in olive oil not only helps them cook evenly but also enhances their natural sweetness. Don't overcrowd the grill; give each snap pea enough space to char properly.

• snap peas - Substitute with sugar snap peas: They have a similar sweet flavor and crisp texture, making them an excellent alternative.

• snap peas - Substitute with snow peas: Snow peas are slightly flatter but offer a similar crunch and mild sweetness.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is also neutral in flavor and has a high smoke point, perfect for grilling.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and a more complex flavor profile.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be easier to control when seasoning.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used, but adjust the quantity to taste.

• Allow the snap peas to cool completely before storing. This helps to maintain their texture and flavor.
• Place the cooled grilled snap peas in an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to keep them fresh.
• Store the container or bag in the refrigerator. The snap peas will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the grilled snap peas. Lay them out in a single layer on a baking sheet and place in the freezer for about an hour. This prevents them from sticking together.
• Once the snap peas are frozen, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the snap peas in the refrigerator overnight or reheat directly from frozen. You can warm them up in a skillet over medium heat or in the microwave for a quick side dish.
• To add extra flavor when reheating, toss the snap peas with a bit more olive oil and a sprinkle of salt and black pepper.

• Stovetop Sauté: Heat a non-stick skillet over medium heat. Add a splash of olive oil or a small pat of butter. Toss in the leftover grilled snap peas and sauté for 2-3 minutes, stirring occasionally, until they are heated through and slightly crispy.

• Microwave: Place the snap peas in a microwave-safe dish. Cover with a damp paper towel to retain moisture. Microwave on high for 30-second intervals, stirring in between, until they are warmed to your liking.

• Oven Reheat: Preheat your oven to 350°F (175°C). Spread the snap peas in a single layer on a baking sheet. Reheat for about 5-7 minutes, or until they are hot and slightly crispy.

• Air Fryer: Preheat your air fryer to 350°F (175°C). Place the snap peas in the basket in a single layer. Air fry for 3-4 minutes, shaking the basket halfway through, until they are heated and slightly crispy.

• Steaming: Place the snap peas in a steamer basket over boiling water. Cover and steam for 2-3 minutes, or until they are heated through. This method helps retain their crisp-tender texture.

• Grill Reheat: Preheat your grill to medium heat. Place the snap peas on a piece of aluminum foil to prevent them from falling through the grates. Grill for 1-2 minutes per side, or until they are warmed and slightly charred again.

• Grill: Used to cook the snap peas, providing a slightly charred and tender texture.

• Tongs: Essential for turning the snap peas on the grill to ensure even cooking.

• Mixing bowl: Used to toss the snap peas with olive oil, salt, and black pepper.

• Measuring spoons: Needed to measure out the olive oil, salt, and black pepper accurately.

• Serving platter: For presenting the grilled snap peas once they are cooked and ready to serve.

Preheat the grill: Start preheating your grill while you prepare the snap peas to save time.

Use a grill basket: Place the snap peas in a grill basket to make flipping them easier and faster.

Prep ahead: Toss the snap peas with olive oil, salt, and black pepper ahead of time and store them in the fridge until ready to grill.

Batch grilling: Grill a larger batch of snap peas at once and store leftovers for quick meals later.