Green beans with pickled shallots

Time 10 minutes
Yields Serves 4 to 6
Green beans with pickled shallots
(Robert Gauthier / Los Angeles Times)

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


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.


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


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

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