Crushed vitamin C (an antioxidant) in the oil will help to keep the green beans bright green as they cook.
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.
