BARBECUE NATURAL STONE GR50F
Width: 100 cm
Depth: 060 cm
Height: 230 cm
Weight: 800 kg
Dimension of the cooking surface: 69x53 cm
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Enjoy this recipe for your BBQ
Packet-Roasted Balsamic Green Beans & Peppers
Grill these veggie packets as a side for grilled chicken, steak or pork chops.
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons pure maple syrup
2 cloves garlic, minced
½ teaspoon salt
12 ounces green and/or yellow beans
2 bell peppers, thinly sliced lengthwise
1/3 cup toasted pine nuts
2 tablespoons balsamic vinegar
Preheat grill to medium.
To prepare packets, start with eight 20- to 24-inch-long pieces of foil.
Layer two sheets for each of four packets (the double layers will help protect the contents from burning).
Mix oil, mustard, syrup, garlic and salt in a large bowl.
Add beans and peppers; toss to coat.
Place one-fourth of the vegetable mixture (about 1 cup) on half of each double layer of foil, leaving at least a 1-inch border around the edges for folding.
Sprinkle with pine nuts.
Fold the foil over the ingredients and tightly seal by crimping and folding the edges together.
Grill over medium heat for 10 to 12 minutes, rotating the packets to another spot on the grill about halfway through to ensure even cooking.
Let the packets rest unopened for 5 minutes.
Drizzle the vegetables with vinegar just before serving.