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  • Writer's pictureGina

Grilled Edamame

Finally, grilling season. :)

Eh, kind of.

NJ is really giving us a run for our money this Spring. #notcool

Well enough of the waiting game, I'm ready to grill. Northface on or not, the summer shrine is uncovered and in full flaming force in these parts.

Of course, there's been hot dogs, burgers, chicken and some kabobs already. I don't need to detail those standbys. It's this new appetizer I'm pretty stoked about.

Grilled Edamame!

Totally stole this idea from a place on our recent trip to TX. A restaurant in Austin, Anthem, served up Charred Edamame and I've been dying to recreate ever since.

So unbelievably easy and equally genius if you ask me. I honestly can't believe more places don't serve them this style. Steamed is delicious of course, but grilled- dynamite. One extra depth of flavor and they are super addictive and a crowd-pleaser to boot.

I'll be serving these all summer long. 80 degrees and flip-flops or 60 and a sweater, it's grilling season, baby!


Grilled Edamame

Serves: 2-4


1 bag frozen Edamame, in the pod! (10-12oz bag)

1 TBS Extra Virgin Olive Oil

1/2 tsp Kosher Salt, or large granular salt (or a mix of both for texture if you have)

* Special Equipment: large mesh grill basket *

  1. Preheat grill over medium/hot flames

  2. Steam/cook edamame according to package directions.

  3. Place edamame in a large bowl and toss with olive oil.

  4. Place in mesh grill basket.

  5. Grill for a total of about 10-15 minutes, stirring often to allow most of pods to char. Once most are browned, they are done.

  6. Place on serving plate and season liberally with salt.

  7. Enjoy!

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