With summer approaching, many of us will be firing up the patio grill to cook-up some scrumptious staples like burgers, hot dogs, brats and chicken. But veggies cooked on the barbecue can be quite tasty, as well. Green beans are a personal favorite of mine. And after extensive trial and error, I've developed what I believe to be the perfect dressing, combined with a simple preparation and cooking method. Here's what you'll need:

Approximately 2 pounds of fresh green beans
1 average size onion
1/2 cup of red wine (a dry Pinot Noir, Merlot or Cabernet Sauvignon is best)
1/2 cup of balsamic vinegar
1/4 cup of extra virgin olive oil
1 tablespoon of fresh basil
1 tablespoon of fresh oregano
2 gloves of garlic
1/4 cup of crumbled feta cheese
Heavy duty aluminum foil

After the green beans are prepared, coarsely chop your onion, mix with the beans, and set aside. Mix your wine, vinegar and olive oil together in a small bowl. Mince your garlic, finely chop your herbs, and add to the dressing. Blend all the ingredients together well.

Now cut two pieces of your heavy duty foil about 2 feet long each. Spread your beans and chopped onion out on the first sheet, making sure you have enough foil left around the edges to fold up and keep the dressing from running out. Apply the dressing carefully, and mix it over the beans with your hands. Fold the foil around the beans, add the second sheet, and seal it all up to the best of your ability. It can be tricky. Try to ensure there is little or no leakage.

You're now ready to place your packet of green beans on a hot grill to allow them to steam in the foil. Depending on how tender you prefer your veggies, I find 30 minutes is about right. They'll still be a little crisp at this point. If you like them more tender, cook them longer. Ideally, you will want to turn them half-way through the cooking process. And it's best not to center them over the coals; off to the side will allow them to cook more slowly without getting too brown.

When the bean are perfectly cooked, remove them from the coals. Wearing oven mitts to protect your hands, open he foil and empty the contents into a large bowl. Next, take your feta cheese and mix well.

As with any recipe, there is always room for customization. If basil and oregano don't suit your palate, for instance, experiment with your favorite herbs.

May your summer outings be filled with great cuisine and stimulating company!