Grilled Green Beans with Lemon Vinaigrette

published Jul 30, 2022
summer
Grilled Green Beans Recipe

Green beans love the grill. Here's how it's done.

Serves4

Prep10 minutes

Cook10 minutes

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A photo of an oval white platter with grilled green beans and some lemon wedges
Credit: Laura Manzano

Everything tastes better when you grill it, and green beans are no exception. Eating healthfully doesn’t have to be boring or flavorless, and the grill really makes all the difference here for a beloved and inexpensive vegetable. 

Green beans are mild on their own, so this grilling recipe punches them up with plenty of lemon juice, lemon zest, and a pinch of spicy pepper flakes in the form of a zingy vinaigrette. For an even easier version, feel free to swap in your favorite bottled vinaigrette.

What’s the Best Way to Grill Green Beans?

Grilling perfect green beans actually starts on the stove. Dunking your green beans in a pot of salty water — a technique called blanching — gives them a gentle head-start on cooking, so you don’t have to flip or jostle them around on the grill to cook all sides. This means fewer green beans will be lost to that scary space below your grill grates, and you’ll have more to enjoy. Place a heavy cast iron skillet or heat-proof pan on top of the green beans as they grill, to make sure they have direct contact with the grates and take on those pretty grill marks. 

What to Serve With Grilled Green Beans

Grilled green beans are a fantastic side dish for any grilled meats or fish. Think beyond just a side dish, though, and feel free to utilize green beans in unique ways.

  • Stuffed into a sandwich on good, crusty bread.
  • Finely chopped and made into a salsa.
  • Cut in half and tossed into a salad. 
  • Added to a grain bowl.

Grilled Green Beans Recipe

Green beans love the grill. Here's how it's done.

Prep time 10 minutes

Cook time 10 minutes

Serves 4

Nutritional Info

Ingredients

  • 1 pound

    fresh green beans

  • 2 tablespoons

    olive oil, divided

  • 1 1/2 teaspoons

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper, divided

  • 1

    medium lemon

  • Pinch

    red pepper flakes

Instructions

  1. Prepare an outdoor grill for high, direct heat. Meanwhile, bring a large pot of heavily salted water to a boil. Trim the stem end from 1 pound fresh green beans. Add to the boiling water and cook until bright green and crisp-tender, 2 to 3 minutes. Drain well, then transfer to a baking sheet and spread out into one layer so that excess water evaporates, leaving the green beans dry.

  2. When the grill is ready, scrape the grill grates clean if needed. Drizzle the green beans with 1 tablespoon of the olive oil and season with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Toss to coat. Carefully transfer the green beans onto the grill in a single layer. Place a large cast iron or heavy, heat-proof skillet on top of the green beans to weight them down. Grill until charred in spots and slightly softened, 3 to 4 minutes. Transfer to a plate or platter.

  3. Finely grate the zest from 1 medium lemon (about 2 teaspoons). Juice the lemon until you have 2 tablespoons. Place the zest, juice, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon kosher salt, remaining 1/4 teaspoon black pepper, and a pinch of red pepper flakes in a small bowl and whisk with a fork to combine. Drizzle over the green beans.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.