Carrots + Peas on the Grill

I love reinventing the classics. This is my take on “carrots and peas”. Cooked on the grill, it’s a crowd-pleaser for kids and adults alike. Here in The Bay, I start making this dish in early spring, when snap peas come into season. It’s a great dish to kick off warmer weather and enjoy your veggies too! 

Yield 4 servings as a side dish

Ingredients

For the Ginger Turmeric Oil 

4 tablespoons of oil olive 

½ teaspoon of turmeric powder 

½ teaspoon of curry powder 

2 ½ inch pieces of fresh ginger, peeled and smashed 

For the Homemade Croutons 

½ loaf of baguette or other crusty bread, torn into bite size pieces, equivalent to 2 cups 

3 tablespoons of olive oil  

1 teaspoon of dijon

½ teaspoon fresh or dried thyme leaves (optional)

For the Herb Pistou (aka House Green Sauce)

For the Salad

1 lb carrots

1 lb sugar snap peas 

3 tablespoons of neutral oil for grilling, divided (canola, grapeseed or vegetable oil all work well) 

8 oz fresh mozzarella, torn into bite-size pieces (I prefer Belfiore Fior Di Latte, or any good-quality brand packed in water) 

1 cup small herb leaves (I prefer a mixture of basil and mint here. Cilantro and pea shoots would also be nice.)

½ teaspoon of Aleppo pepper (optional)

kosher salt & fresh cracked black pepper

Method

First make the ginger turmeric oil. Place the oil in a small saucepan and bring up to a medium-high heat. Add the spices and ginger. Give the pan a gentle swirl to combine. When the ginger starts to sizzle, take the pan off the heat, set aside to cool, then strain before making the salad. 

To make the croutons, preheat the oven to 375°F. Place the bread on a sheet pan. Place the olive oil, dijon and thyme (if using) into a small bowl and whisk to incorporate. Pour mixture over your bread and thoroughly toss with your hands to evenly coat. Toast for 15 minutes, check for doneness. Bread should be golden and crispy; return to oven for another 3-5 minutes if more time is needed. When done, set aside to cool.  

Next, wash and peel your carrots. Cut carrots on a long rolling bias, so they look like smaller thinner carrots, keeping their long shape. Toss carrots with half of the neutral oil, season with salt and pepper. Put aside. 

Clean your snap peas. For peas that have a thick back stem run your knife at the back end to destem. Toss peas with remaining oil and season with salt and pepper. 

Preheat your gas grill to medium heat. Place the carrots on the grill and cook, turning every few minutes until they begin to soften and have a nice exterior char. Keep grill covered when not turning carrots. If the skin is charring too quickly, reduce the heat. When carrots are tender, pull off the grill. 

Next, turn the grill to medium high heat. Place the pea snaps on the grill, in a diagonal or perpendicular position to the grill grates, to avoid falling through. Once peas have nice grill marks on one side, they should be tender and ready to pull from the grill. This should take about 3-4 minutes.

To assemble the dish, smear 3-4 spoonfuls of the green sauce on the bottom of the serving platter. Arrange your warm carrots and peas on top. Place your pieces of mozzarella and croutons around and on top of the vegetables. Season your mozzarella with a little salt and fresh cracked pepper. Drizzle with the ginger turmeric oil and garnish with your green herb leaves. Sprinkling with a few pinches of Aleppo pepper if desired. Serve immediately!