12 medium carrots of different colours (orange, yellow, purple), untrimmed

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) rice vinegar

4 ice cubes

Salt and pepper

Preheat the grill, setting the burners to medium.

Peel the carrots and trim the tops, leaving about 1 inch (2.5 cm) of stem.

In a bowl, combine the oil and vinegar. Season with salt and pepper.

For each papillote, place three carrots of different colours in the centre of a sheet of heavy-duty aluminum foil. Drizzle with a quarter of the oil and vinegar mixture. Add an ice cube. Season with salt and pepper. Fold in the sides of the foil and tightly seal the papillote. Place on the grill, close the lid, and cook for about 25 minutes, depending on the size of the carrots, or until al dente.

Serve with Herb-Marinated Veal Chops.

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