PREP TIME: 15 minutes. TOTAL TIME: 30 minutes.
Coarse salt and ground pepper
3 tablespoons extra-virgin olive oil
2 small garlic cloves, minced
1 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice
1 1/2 pounds haricots verts or other thin green beans, trimmed
2 small red onions, quartered through root end (leaving root end attached)
1. Heat grill to medium-low heat. Bring a large pot of salted water to a boil and prepare a large bowl of ice water. In another large bowl, combine 2 tablespoons oil, garlic, lemon zest and juice; set aside.
2. Cook green beans in boiling water until crisp-tender, about 2 minutes to 3 minutes. Using a slotted spoon, transfer immediately to ice-water bath. Drain beans well, pat dry and add to bowl with dressing. Set aside.
3. Toss onion wedges with remaining tablespoon oil; season with salt and pepper. Grill until lightly charred, about 4 minutes to 6 minutes per side. When cool, trim root end off and thinly slice onions; add to bowl with green beans and toss to combine. (To store, refrigerate for up to 2 days.)
Per serving: 110 calories; 7 g fat (1 g saturated fat; 57 percent calories from fat); 11 g carbohydrates; 0 mg cholesterol; 86 mg sodium; 2 g protein; 4 g fiber.