Grilled Carrots with Lemon Zest and Feta

Start by bringing a large pot of salted water to a boil and preheat the grill.

Wash the carrots, remove the ends, and cut them in half lengthwise. Place them in the boiling water and cook over medium heat for 8–10 minutes (depending on their size). The carrots should remain slightly crunchy (al dente).

After boiling, immediately cool the carrots under a stream of cold water or in an ice bath to stop the cooking process. Drain them well, then place them on the hot grill and cook quickly for 8–9 minutes, turning them at least once, until they have nice grill marks.