You know that grill sitting out back?
The one that sears your steaks and chars your hot dogs?
Yeah, you know the one I’m talking about.
It has a message for you.
It’s not that it doesn’t like all that meat you throw on it. I mean, what grill doesn’t love a good juicy hamburger?
It’s just that…your grill can do so much more. It can make your pizzas smoky, your fruits caramelized, and your vegetables…it can make your vegetables a star!
Your grill wants to be the MVP for summer 2012. It wants to prepare your whole meal without dirtying a single dish. It wants to make your kids excited to eat their vegetables. It wants to cut your cooking time in half.
The grill is your friend. But right now, you’re kind of treating it like the meathead who can only lift weights and grunt.
Show some respect. Throw some peaches on your grill. Or maybe some zucchini.
Or better yet, brush a bunch of carrots with olive oil, rosemary, and balsamic vinegar, then grill them until their skin gets blackened and bubbly.
Don’t be surprised if carrots become your new favorite side dish. They’ve definitely become mine.
Grilled Balsamic and Rosemary Carrots
Recipes adapted from Simple Bites
1 bunch carrots (about 1 pound)
4 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1 teaspoon chopped fresh rosemary
1. Heat grill to a medium flame.
2. Peel carrots and cut off most of the fronds, leaving a short stub of greens on the end. Place in a shallow dish.
3. In a small bowl whisk together oil, vinegar, and rosemary. Pour over carrots and sprinkle generously with salt and pepper.
4. Place on grill (in the opposite direction of the grates!), cover, and grill for 8-10 minutes. Flip carrots, brush on additional oil mixture, then grill for an additional 8-10 minutes or until softened and slightly charred. Serve immediately with remaining oil mixture, if desired.