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Grilled, Vegetables, Vegetarian

Green beans with pickled shallots

Green beans with pickled shallots
Robert Gauthier / Los Angeles Times

Thick slices of dusky-grilled eggplant, crispy-charred green beans and provocatively bitter radicchio barely kissed by flames -- these aren't your usual grilled vegetables. They're side dishes that make the most of the smoky flavors of summer. When the L.A. sun ... Read more

Total time: 10 minutes, plus 1 hour standing time for shallots | Serves 4 to 6
  • 2 shallots, thinly sliced
  • 3 tablespoons red wine vinegar
  • 1 pound fresh green beans
  • 1/4 cup olive oil, divided
  • 1/2 teaspoon kosher salt
  • 1 teaspoon grated lemon peel

Step 1In a small bowl, combine the shallots and the vinegar and set aside for 1 hour.

Step 2Toss the green beans with 2 tablespoons of the olive oil and sprinkle with salt. Grill over high heat until browned on both sides, about 8 to 10 minutes on an outdoor grill on the grill surface or in a grill basket.

Step 3Toss the grilled green beans with the lemon zest and arrange on a platter. Season with additional salt and pepper to taste.

Step 4Spoon the pickled shallots over the the beans. Drizzle with 2 tablespoons remaining olive oil.


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