Grilled Kidney Beans with Broccoli

Instructions

1. 1

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: Allow 10 minutes for the grill to reach optimal temperature.

2. 2

   In a large bowl, combine the drained kidney beans, broccoli florets, and red onion slices.

   Tip: Pat the broccoli dry with paper towels to ensure better charring.

3. 3

   In a small bowl, whisk together olive oil, minced garlic, lemon juice, balsamic vinegar, thyme, paprika, salt, and black pepper to create the marinade.

   Tip: Make the dressing ahead of time for deeper flavor infusion.

4. 4

   Pour the marinade over the beans and broccoli, tossing gently until everything is evenly coated. Let sit for 5 minutes.

   Tip: Use a rubber spatula to avoid breaking the broccoli florets.

5. 5

   Transfer the mixture to a grill basket or skewers, spreading in a single layer for even cooking.

   Tip: If using skewers, alternate between beans, broccoli, and onion for visual appeal.

6. 6

   Place the grill basket on the preheated grill and cook for 12-15 minutes, stirring or shaking the basket every 3-4 minutes to achieve even charring.

   Tip: Look for light blackening on the beans and broccoli edges for best flavor.

7. 7

   Once the broccoli is tender with crispy charred edges and the beans are heated through, remove from the grill.

   Tip: The broccoli should be fork-tender but still hold its shape.

8. 8

   Transfer to a serving platter and drizzle with any remaining marinade from the bottom of the basket. Serve hot or at room temperature.

   Tip: This dish tastes excellent both warm and chilled the next day.