Salt 4 baby heirloom carrots, peeled 1 tablespoon extra-virgin olive oil Pepper 1/4 teaspoon coarsely chopped oregano 1 teaspoon balsamic vinegar

Step 1 In a small pot of salted, boiling water, blanch the carrots just until tender, 1 to 2 minutes. Remove and shock the carrots in a bowl of ice water to stop the cooking process, then drain and split lengthwise.

Step 2 Toss the carrots in a bowl with the olive oil, one-eighth teaspoon salt, one-eighth teaspoon pepper, oregano and vinegar.

Step 3On a grill heated over medium-high heat, grill the carrots for grill marks and to warm through, 2 to 3 minutes. Remove from heat and set aside in a warm place.

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