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 in the Pod

Ingredients

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

Preparation

Preheat a grill to medium-high. In a large bowl, toss the edamame pods with the oils. Place them on a perforated grill rack or in a disposable aluminum pan. Arrange 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. 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. To eat, tear open the pods and dip the beans into flaked salt.

Makes 2 to 4 servings.

*Recipe and image from THE GARDENER & THE GRILL by Karen Adler & Judith Fertig, Running Press, May 2012.*