Grilled Tarragon Carrots

1. 1

   Whisk together olive oil, vinegar or lemon juice, salt, and chopped tarragon. Lay vegetables in a shallow pan that will hold them snuggly in a single layer. Cover vegetables with the vinaigrette, toss to coat, cover and leave at room temperature for about 1 hour to marinate. Note: you want to keep the onion slice intact. Run an extra long toothpick horizontally through the onion if you think it will help.

2. 2

   Heat a grill to medium. (350-450)

3. 3

   Using tongs, remove vegetables from the marinade. Leave the marinade in the pan. Grill the vegetable turning as needed until tender crisp and charred on all sides. 10-20 minutes total. Cook time varies with carrot size.

4. 4

   Remove the toothpick from the onion and return rings to the vinaigrette. Cut each carrot into 3 or 4 pieces and add to onion, toss to combine. Sprinkle with whole tarragon leaves and serve right away or at room temperature. Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.