Grilled wax and green beans with tomatoes, basil, and spicy fish-sauce sauce from Six Seasons: A New Way with Vegetables (page 208) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • Lepa on September 08, 2019

    This was okay. We didn't have wax beans so used green beans and they charred but stayed a bit tough, which was unpleasant. I also thought the taste of basil dominated a bit too much. I might try this again but I'm on the fence.

  • ruth115 on August 09, 2018

    The veg need to be blackened, become almost toffeeish and the dressing is zingy. Delish.

  • SheilaS on July 31, 2018

    I really enjoyed the charred flavor on the beans and scallions. Don't be afraid to get some color on them!

  • Lzeleny on July 22, 2018

    Very good. Accompanied grilled lamb chops, great summertime side dish.

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