Sweet sugar snap peas, nutty Japanese Sesame Oil, and bright Persian Lime Olive Oil come together in this beautiful side dish.  Equally delicious hot off the grill or at room temperature, these sugar snap peas will be a huge hit at your next barbecue.

You’ll need a grill basket for this recipe to prevent the sugar snap peas from falling through the grate.

Grilled Sugar Snap Peas
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Grilled Sugar Snap Peas
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Recipe Notes

1 lb sugar snap peas, cleaned and trimmed
2 tablespoons Olive Gourmet Persian Lime Olive Oil, divided
1 tablespoon lemon juice
1 teaspoon Olive Gourmet Roasted Japanese Sesame Oil
2 tablespoons chopped basil, divided
1 tablespoon sesame seeds, divided
Salt and pepper

Toss the snap peas with 1 tablespoon Persian Lime Olive Oil. Season to taste with salt and pepper.
Preheat a grill basket on a hot grill for 5 minutes.
Add the snap peas to the hot grill pan and cook until crisp-tender, tossing the snap peas every few minutes. This should take about 10 minutes over high heat.
Toss the snap peas in a large bowl with the remaining 1 tablespoon Persian Lime olive oil, lemon juice, Japanese Sesame Oil, 1 tablespoon of chopped basil, and 1/2 tablespoon of sesame seeds.
Place on a serving dish or serve out of the bowl, garnished with the remaining chopped basil and sesame seeds.

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