A sprinkling of herbs or spices will make your favorite vegetables even more delicious.

Coarse salt and ground pepper

1 pound green beans, stem ends trimmed

4 teaspoons olive oil

2 garlic cloves, minced

2 teaspoons grated lemon zest

1 tablespoon freshly squeezed lemon juice

2 tablespoons chopped fresh flat-leaf parsley

In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 minutes. Drain.
In same pot, heat 2 teaspoons oil over medium-low. Add garlic; cook until starting to soften, about 2 minutes. Return beans to pot. Add lemon zest and juice, remaining 2 teaspoons oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.