The 'Grill Wok' is a beauteous invention. It allows your vegetables to get the great flavors that grilling over charcoal imparts, without losing the vegetables between the holes in the grate.

In our house, Otis is the grillmaster, and he has developed this recipe for making vegetables that is simply phenomenal. The other day he made fennel in this style (to accompany grilled monkfish...mmm) and the two of us alone ate two entire bulbs of fennel.

If you want a grill wok they have them at Hannaford for 15 or 20 dollars. Totally worth it!

Ingredients
1 1/2 lb green beans or other vegetables, washed and trimmed (and chopped if necessary)
2 T olive or peanut oil
1/2 T salt (kosher)
1/2 T sugar
1 or 2 T malt vinegar (or rice vinegar if you want an Asian flair)
1/4 t black pepper
3 cloves or garlic, pressed or minced very fine

1.Place the veggies in a large bowl and toss with oil, salt, and sugar to coat
2. Place in 'grill wok' and grill, tossing frequently, until cooked
3. Remove from heat and return to bowl
4. Add vinegar, black pepper, and garlic, and toss to coat
5. Cover bowl tightly with saran wrap and let sit for 5 minutes
6. Serve!