There are two ways I like my snap peas: raw or grilled. More often than not, snap peas become our spring snack. We eat them as is or they are the perfect crunchy companion for hummus or any other kind of dip. However, I always make sure to fire up the grill while we have snap peas on hand.
These grilled snap peas are eaten as a side in our house but I think you could easily turn this into a grain bowl or salad. The hazelnut crumb is a bit of a mash-up between a gremolata and breadcrumbs (but using hazelnuts makes this easily gluten-free).
Also, in terms of skewers, invest in a nice set of metal ones, preferably the skinniest ones you can. I don't like the flat, bigger skewers. They tend to break apart certain vegetables and halloumi (which is a summer grilling staple!)
Grilled Snap Pea
variations
Skewer a meal: Add halloumi or tofu to the skewers. I love the salty cheese paired with the hazelnut crumb.
Nuts: Swap out the hazelnuts for almonds or pistachios. Stick with a flavorful nut- it adds quite a bit to the overall flavor of the dish.
Bowls: Add these snap peas to a salad or grain bowl. Top with a sprinkle of feta cheese or your favorite grain sauce. I'd recommend pairing these grilled snap peas with this multigrain pilaf and lemon vinaigrette.
Grilled Snap Peas with Hazelnut-Dill Crumb
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 sizable servings or 4 small-side servings 1x
- Category: appetizer, spring recipe
Ingredients
Peas
½ pound snap peas
1 tablespoon olive oil
¼ teaspoon salt
Hazelnut-crumb
¼ cup toasted and cooled hazelnuts
3 tablespoons fresh dill
1 clove garlic
Zest from 1 lemon
⅛ teaspoon salt
Lemons, for serving
Instructions
- If using wood skewers, soak in water for an hour before grilling. Snap the end of the peas and remove the strings. Place in a bowl and toss with 1 tablespoon olive oil and the salt. Thread onto the skewers, roughly 8 to 10 per skewer. Alternatively, you could skip the skewer and use a grill pan.
- Grill the snap peas, turning once, until charred and bright green.
- Place the hazelnuts on a cutting board along with the fresh dill, garlic, zest, and garlic. Chop/mince everything until is well combined and resembles breadcrumbs. Alternatively, use a food processor.
- Serve the snaps peas with a drizzle of olive oil and a heavy sprinkle of the hazelnut crumb.
Explore Snap Peas
As mentioned above, snap peas are a true spring treat. We typically eat them raw or I'll toss them on the grill. Snap peas are great because when cooked well, they are tender but still have the perfect amount of bite. Keep snap peas in an airtight container in the refrigerator and have a solid snack for the entire week!
Snap Pea Skewers with Halloumi
Grilled Snap Pea and Ricotta Toast
Snap Peas, three ways
Nancy Perine says
I love my peas! Had never thought of grilling the snap peas, but was a great idea. I added them to torn Romaine lettuce, tofu sauted in butter and a little Teriyaki sauce, toasted pistachios, vinegarette dressing, topped with goat cheese. I served them in my little ramekin bowels as a side salad with baked Mahi Mahi, steamed rice and fresh strawberries with French vanilla ice cream for dessert. Dinner was a big hit!
I love your site and look forward to all your new additions. I read every word!
Aloha ... Nancy On Maui
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