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Green Beans with Lemon Oil

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

  • People

    Serves 4

  • Prep Time

    20 mins

  • Cooling Time

    30 mins to 1 h

  • Grilling Time

    5 to 7 mins

Ingredients
Instructions

the Ingredients

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

Special Equipment

  • perforated grill pan

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Instructions

  • 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.
  • Remove and discard the stem ends from the green beans. Pile the beans into a large bowl.
  • 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.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat the grill pan.
    Prepare the grill for cooking over medium heat (400°F) and preheat the grill pan.
  • Pour the oil mixture over the green beans. Toss the beans over and over again to make sure they are well coated.
  • 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.
    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 medium heat, with the lid closed as much as possible, until browned in spots and crisp-tender, 5 to 7 minutes, turning occasionally.
  • Remove the beans from the pan. Season to taste with salt and freshly squeezed lemon juice. Serve warm.

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