Grilled Sugar Snap Peas with Lemon Oregano Butter

Every once in a while you can get sick of having the same old vegetables. Sometimes I find myself rotating between broccoli, green beans, potatoes… Etc. Here's a simple yet sweet way to spice up a side dish. This was a really yummy change of pace for me. I highly recommend trying it if you're bored with veggies (pictured with some haddock and Mediterranean orzo dish I posted earlier)!

Prep Time: 10 mins // Cook Time: 6 mins // Total Time: 16 mins

Ingredients (serves 4):
3/4 lb sugar snap peas
1 tbsp finely chopped shallot
1 tbsp unsalted butter
1 tsp chopped fresh oregano
1 tsp finely grated fresh lemon zest
1 tsp salt
1/4 tsp black pepper

Directions: Blanch peas in a pot of salted boiling water, uncovered for 1 minute. Drain and rinse immediately with cold water to stop cooking, pat dry. Heat up skillet (preferably cast iron) and cook shallot in butter. Stir occasionally, until softened (about 1 min). Add oregano, zest, salt, pepper.. Toss until combined well and remove from heat. Spray a grill pan with oil and place on medium high heat with lid on. When the pan is hot, lay the peas on the pan evenly, put the lid on and grill for 2-3 minutes per side (until grill marks appear). When "grilled" add peas into shallot, oregano, butter, and lemon zest and store until coated.

Recipe Credit To: Our Four Forks