- 1 3/4 pounds thin carrots, peeled, plus 3 tbsp. chopped carrot greens
- 6 tablespoons EVOO
- 2 tablespoons each chopped fresh parsley and basil
- 1 clove garlic, chopped
- 1 teaspoon lemon zest plus 1 tsp. juice
- 1 teaspoon red wine vinegar
Preheat grill to high. Brush carrots with 1 tbsp. oil. Grill, turning, until tender, 10 to 15 minutes; season. In food processor, coarsely puree remaining ingredients; season. Drizzle over carrots.