Ingredients:
2 T. extra-virgin olive oil
2 t. Dijon mustard
2 t. pure maple syrup
2 cloves garlic, minced
½ t. salt
12 oz green and/or yellow beans
2 bell peppers, thinly sliced lengthwise
⅓ c. toasted pine nuts, (see **Tip)
2 T. balsamic vinegar

Method:
Mix oil, mustard, syrup, garlic and salt in a large bowl. Add beans and peppers; toss. 

Grill: start with eight 20- to 24-inch-long pieces of foil. Layer two sheets for each of four packets (the double layers will help protect vegetables from burning.)

Arrange 1/4 of the bean mixture on one half of each double layer. Sprinkle with pine nuts. Fold foil over ingredients and tightly seal by crimping and folding foil edges together. 

Grill over medium heat for 10 to 12 minutes, rotating the packets to another spot on the grill about halfway through to ensure even cooking.

Let packets rest unopened for 5 minutes. Drizzle vegetables with vinegar just before serving. 

*Oven variation: Preheat oven to 400 degrees. Prepare packets as for grilling, using a single layer of foil. Place packets on a rimmed baking sheet.

Bake until the vegetables are tender, about 15 minutes. Let packets rest unopened for 5 minutes. Drizzle vegetables with vinegar just before serving. 

**Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Serves: 4