Mother Earth Living

Grill-Roasted Edamame Recipe

Serve Grill-Roasted Edamame with a small dish of flaked salt.
By Karen Adler and Judith Fertig
July/August 2012
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Roasted Edamame pods are a crisp and tender summer recipe for the grill.
Photo By Steve Legato
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Edamame meant for fresh eating can be grilled right in the pod. Serve them on a platter with a small dish of flaked salt.

Grill-Roasted Edamame Recipe in the Pod

1 pound fresh edamame in the pod
1 tablespoon vegetable oil
2 teaspoons toasted sesame oil
Flaked salt for serving

1. Preheat a grill to medium-high.

2. In a large bowl, toss the edamame pods with the oils.

3. Place them on a perforated grill rack or in a disposable aluminum pan. Arrange them in a single layer on a grill over medium-high heat.

4. Grill-roast, covered, 4 to 5 minutes, then flip, cover and grill for a few minutes more or until the pods are crisp-tender when pierced with a knife. If you aren't sure when to pull them off, take a pod off the grill, open and taste one of the beans to see if it’s ready.

5. To eat, tear open the pods and dip the beans into flaked salt. Makes 2 to 4 servings. 

Recipe adapted from The Gardener and The Grill by Karen Adler and Judith Fertig.

For more recipes from this book, read the original article, "Summer Recipes for the Grill."








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