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Grilled Sugar Snap Peas & Mushrooms

Make this dish to go alongside any grilled protein, or eat by itself as a light lunch. It just works and will be a new favorite.
Servings 6

Equipment

Ingredients

  • 1 lb sugar snap peas washed
  • 6-10 trumpet mushrooms cut lengthwise into quarters
  • 6 cloves garlic minced
  • 1 lemon zested, juiced
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 2 tsp black pepper
  • 1 tbsp fresh dill finely chopped
  • 2 tbsp fresh chives finely chopped

Instructions

  • Preheat your grill to 450 (or medium high) with grill basket in the center on the bottom grill grate.
  • In a large bowl, toss together the peas, mushrooms, garlic, 1/2 tsp of lemon zest, olive oil, salt & pepper.
  • Add the mix to the heated grill basket on the grill. Cook, tossing every few minutes, for 10-20 minutes, until the vegetables reach your desired texture. I like mine with a little bite still, and my grill is a little slower, so it takes about 15 minutes.
  • Once done, add the vegetables to a bowl with the chopped herbs, a few pinches of lemon zest, and a squeeze of fresh lemon juice. Toss together, and serve warm. Enjoy!