2slicesonion(sliced red or white onion (optional))
Instructions
Remove string from sugar snap peas and wash under cool water. Add clean snap peas to a colander to drain. Pat dry with paper towels.
Place prepared snap peas in foil packet and drizzle with cooking oil, basil, kosher salt and sliced onion. Seal the packet.
Place foil packet on grill grates and grill for 7 to 10 minutes. Unwrap foil and season to taste with kosher salt and red pepper flakes for a little heat. Spoon extra virgin olive oil mixture over snap peas and serve.
Notes
Remove the tough string that runs the length of the pod also known as trimming.
Dry the snap peas completely by pat drying with paper towels before placing them in the foil packet.
Be mindful of the amount of cooking oil used, so you're not left with oily snap peas.
You can tell that snap peas are fresh when you break them in half and they literally snap.
It's important that you do not overcook your snap peas, they should be crisp and slightly crunchy and not soft.
Adding sliced onion is optional in this recipe.
I like to preserve my fresh herbs by chopping them up and adding them to an ice cube tray then covering the chopped herbs with extra virgin olive oil then I place the ice cube tray in the freezer.
When I need to add fresh herbs to a recipe I pop out one of the cubes. You can see the frozen cube in the photo above.