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Recipe From from Weber's Way to Grill™ by Jamie Purviance

Green Beans with Lemon Oil

  • People

    Serves 4

  • Prep Time

    20 min.

  • Cooling Time

    30 min. to 1 h

  • Grilling Time

    5 to 7 min.

Serves 4
Prep Time
20 min.
Cooling Time
30 min. to 1 h
Grilling Time
5 to 7 min.

the Ingredients

20151023095351 Wtg Sides 16
  • 1 lemon
  • 60 millilitres extra-virgin olive oil
  • 2 large garlic cloves, thinly sliced
  • ¼ teaspoon crushed red pepper flakes
  • 455 grams skinny green beans
  • 2 tablets (500 mg each) vitamin C
  • Kosher salt

Special Equipment

  • perforated grill pan


  • 01 Using a vegetable peeler, remove wide strips of yellow zest from the lemon. Put them in a small saucepan with the oil, garlic and red pepper flakes. Heat over low heat on the stove until the oil simmers. Let simmer for about 2 minutes. Remove the saucepan from the heat. Let the oil cool and steep for 30 minutes to 1 hour.
  • 02 Remove and discard the stem ends from the runner beans. Pile the beans into a large bowl.
  • 03 Remove and discard the lemon zest and garlic from the oil. Using the sharp blade and the side of a knife, chop and crush the vitamin C tablets into a powder. Add the powder and ½ teaspoon of salt to the oil. Mix well to dissolve the tablets.
  • 04 Prepare the grill for direct cooking over medium heat (180°C to 230°C) and preheat the grill pan.
  • 05 Pour the oil mixture over the green beans. Toss the beans over and over again to make sure they are well coated.
  • 06 Using tongs, lift the beans from the bowl and shake off any excess oil, letting the oil fall back into the bowl. Spread the beans on the grill pan in a single layer. Grill over direct medium heat, with the lid closed as much as possible, until browned in spots and crisp-tender, 5 to 7 minutes, turning occasionally.
  • 07 Remove the beans from the pan. Season to taste with salt and freshly squeezed lemon juice. Serve warm.