Total time: 10 minutes, plus 1 hour standing time for shallots
Servings: 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
1. In a small bowl, combine the shallots and the vinegar and set aside for 1 hour.
2. Toss 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.
3. Toss the grilled green beans with the lemon zest and arrange on a platter. Season with additional salt and pepper to taste.
4. Spoon the pickled shallots over the the beans. Drizzle with 2 tablespoons remaining olive oil.
Each of 6 servings: 103 calories; 1 gram protein; 5 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 98 mg. sodium.Copyright © 2014, Los Angeles Times