Grilled Carrots Recipe

Prepare the Carrots

Peel the carrots and cut them in half lengthwise. If the carrots are thick, you can quarter them for even cooking.

Marinate the Carrots

In a bowl, toss the carrots with olive oil, salt, and black pepper until they are evenly coated.

Grill the Carrots

Preheat the grill to medium-high heat. Place the marinated carrots on the grill and cook for about 5-7 minutes on each side, or until they are tender and have grill marks. Remove from the grill and set aside.

Roast the Eggplant

Preheat your oven to 400°F (200°C). Slice the eggplant in half and place it cut-side down on a baking sheet. Roast for 30-40 minutes, or until the skin is charred and the flesh is soft. Allow it to cool, then scoop the flesh into a bowl.

Blend the Ingredients

In a food processor, combine the roasted eggplant, tahini, garlic, lemon juice, salt, olive oil, and smoked paprika. Blend until smooth and creamy. Adjust seasoning to taste.

Make the Vinaigrette

In a small bowl, whisk together the olive oil, red wine vinegar, chopped fresh rosemary, salt, and black pepper until emulsified.

Toss with Arugula

In a large bowl, toss the fresh arugula with the vinaigrette just before serving.

Prepare the Crumb

In a food processor, pulse the almonds and black olives until they are finely chopped and crumbly, but not pureed. Drizzle in the olive oil and salt, and pulse a few more times to combine.