Warm Green Beans with Charred Tomatoes

Here’s a great dish for the grill on a summer night. It’s also an easy dish to bring to any potluck, family BBQ or beach party.


  • 1 lb. green beans, blanched
  • 5-6 medium sized tomatoes. Pick a meaty variety like Roma or Principe Borghese.
  • 1 handful of fresh herbs such as basil, tarragon, dill, parsley, mint, chervil, chives, or any combination of them, chopped.
  • Olive oil, to taste
  • 1 tsp. sherry vinegar
  • Salt, to taste
  • 1 Pinch of crushed red pepper (optional).
Warm Green Beans with Charred Tomatoes

Sybil Teles

Serve this side dish with grilled fish, merguez sausage, or even just a grilled piece of haloumi cheese. Any leftovers are good with scrambled eggs in the morning, or folded inside an omelet.

Split the tomatoes lengthwise and rub with a little olive oil. Place the tomatoes cut side down on a grill directly over the very hot heat source. Meanwhile, put a pan on the grill and heat the beans through with a little olive oil. When the tomatoes are well charred, move them and give them a medium rough chop, the largest pieces should be no larger than an almond. Toss the tomatoes with the green beans, vinegar, olive oil (usually a tablespoon or two), salt, and red pepper. Finally, add the herbs and enjoy.

Recipe yields 4 to 6 servings.