In the fall and winter, I roast everything. But as soon as there is a glimmer of warmth in the spring, I start to grill. Josh and I live in a 700 square foot apartment in South Boston; our kitchen is tiny and we have no outdoor space for a grill. But when we’re not enjoying someone else’s barbecue, we use our grill pan indoors. Our apartment sits in a cloud of smoke afterwards, but we’d both argue it’s worth it.
Grilled sugar snap peas with lemon oregano butter are the perfect summer side dish. The snap peas are sweet and retain their crispiness when grilled. Their subtle chargrilled flavor is balanced out by the delicate shallots, lemon zest and fresh oregano. I ate these with salmon and topped them on my lunch salad the next day. If you choose to use a real grill rather than a grill pan, you may want to skewer the sugar snap peas first. Vegan? Simply substitute the butter for an oil of your choice.
WHY IT’S HEALTHY// Grilled sugar snap peas with lemon oregano butter is a fresh and healthy side dish, naturally gluten free, paleo with a vegan option (substitute butter for an oil of your choice). Sugar snap peas are low in calories, high in fiber and rich in antioxidants. Oregano is a powerful herb that is antibiotic and also rich in antioxidants. If using butter, remember to buy quality, grass-fed to ensure the presence of vitamin A and K2.//
This post is part of our summer CSA series. Check other vegetable recipes fresh from our CSA box:
- Roasted Turnips with Brown Miso Butter
- Roasted Bok Choy with Garlic Tahini
- Cucumber Melon Salsa
- Cauliflower “Couscous” with Dried Apricots & Cashews
- ¾ pound sugar snap peas
- 1 tablespoon finely chopped shallot
- 1 tablespoon unsalted butter
- 1 teaspoon chopped fresh oregano
- 1 teaspoon finely grated fresh lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Blanch sugar snaps in a pot of boiling salted water, uncovered, 1 minute.
- Drain in a colander, rinse immediately with cold water to stop cooking, and pat dry.
- Cook shallot in butter in a cast iron skillet over moderate heat, stirring occasionally, until softened, about 1 minute.
- Add oregano, zest, salt, and pepper, toss until combined well and remove from heat.
- Lightly spray a grill pan with oil and place over medium high heat with the grill lid on (I used my Misto).*
- When the pan is hot, lay the sugar snap peas onto the grill pan evenly, put the lid on top and "grill" for 2-3 minutes per side or until dark grill marks appear.
- When sufficiently "grilled," add sugar snap peas into shallot, oregano, butter and lemon zest mixture and stir until completely coated. Serve!
*Alternatively, use a real grill. You may want to skewer the snap peas so they don't fall between the grates.