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.
Related Grill Skills
Slicing Garlic
Remove and discard the stem ends from the runner 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 (180° to 230°C) and preheat the grill pan.
Prepare the grill for cooking over medium heat (200°C) 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.
