Charred Snap Beans with Whole Lemon Dressing and Mozzarella

• ½ garlic clove, grated
• ½ lemon (peel and all), sliced, seeds removed, chopped
• 2 tablespoons fresh lemon juice
• 3 tablespoons olive oil, plus more

Kosher salt and freshly ground black pepper

• 1 pound mixed snap beans (such as green, wax, and/or Romano), trimmed
• ½ pound fresh mozzarella, coarsely torn
• ½ cup torn fresh basil leaves

1. Prepare a grill for medium-high. Toss garlic, lemon, lemon juice, and 3 Tbsp. oil in a small bowl; season dressing with salt and pepper. If using Romano beans, toss on a baking sheet with a little oil; season with salt and pepper. Grill until lightly charred on 1 side and crisp-tender, about 2 minutes. Transfer to a platter.
2. If using green and/or wax beans, grill until just crisp-tender, about 1 minute; transfer to platter.
3. Top beans with mozzarella, drizzle with dressing, and scatter basil over.
4. Do Ahead: Dressing can be made 2 days ahead. Cover and chill.