Grilled Carrots with Lemon Zest

First, bring salted water to a boil in a large pot and preheat the grill.

Wash the carrots, remove the ends, and halve them lengthwise. Then parboil them in boiling water over medium heat for about 8–10 minutes (depending on the size of the carrots). They should still be al dente after cooking.

After cooking, immediately shock the carrots in ice-cold water (preferably in a bowl with ice cubes or under running cold water) to preserve their color. Drain the carrots well and place them on the hot grill. Grill over high heat for about 8–9 minutes, turning at least once, until they have nice grill marks.