Simple Side: Grilled Green Beans with Garlic and Lemon Zest

I love grilled vegetables. There is something about the caramelization that occurs from the high heat that makes them delicious. Grilling larger vegetables is easy; they can be placed directly on the grill grates. Smaller vegetables, like green beans, will require a basket or grilling pan. I prefer the latter. Mine is a square, three-sided stainless steel device that allows me to use a wok paddle to work the vegetables. Here is what I did for tonight’s green beans that were served as a side with a prime cut rib eye.


¼ cup olive oil
2 to 3 cloves of garlic, crushed or minced to a paste
1 to 2 teaspoons red pepper flakes
1 teaspoon cumin
1 pound green beans, stem ends cut
1 lemon for zesting
Salt to taste


Heat grill to high and place grill basket or grill pan on grill. Whisk olive oil, garlic, red pepper flakes, and cumin in a large bowl. Add the green beans and toss until they’re uniformly coated.  Transfer to grill basket or grill pan and cook till they’re slightly charred and tender. Remove to a serving dish, season with salt and finish with freshly grated lemon zest


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