Asian-Style Grilled Green Beans

Happy summer! This simple recipe is from a cookbook I recently checked out of the library, The Vegetarian Grill by Andrea Chesman. I tried out the recipe last week and sadly the propane ran out about 5 minutes after I put the beans on, so I had to finish them off in my trusty cast iron skillet on the indoor stove, but they were still delicious. I can only imagine that they would have been even better cooked entirely on the grill. They make a nice side dish for my Spicy Peanut Noodles, the recipe for which I'll try to post sometime soon...

1 pound green beans, trimmed
2 tablespoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon dry sherry (or Chinese rice wine, the book says)
2 garlic cloves, minced

1. Heat grill to medium with a lightly oiled vegetable grill rack in place.
2. Mix all the marinade ingredients together in a shallow dish, then add the green beans and toss to coat.
3. Lift green beans out with tongs and grill them, tossing frequently, until tender and browned (about 8 to 10 minutes, according to the book, but I can't vouch for that).