Grilled Summer Salad
Chop off most of the carrot stems, rinse slightly (no need to peel if you rinse well), and slice them horizontally as shown. Toss with olive oil and some fresh thyme leaves and roast in a baking dish in a 425°F oven for about 15-20 minutes until tender. Halve an orange and roast alongside the carrots. (This concentrates its juices.) When the carrots are finished, squeeze about a tablespoon of orange juice all over them.
Buy them fresh and buy them little, wrap them in foil with a little olive oil, salt, and pepper, then put them on the grill grate for 30 minutes. (Listen to them – if they sound really sizzly, check to make sure they’re not burning.) When they’re cooked, dump them into a bowl, smash with a fork, just so enough so the flesh bursts out of their skin, pour a little more olive oil on top, a squeeze of lemon, whatever chopped fresh herbs you’ve got (we used mint) and a dollop of sour cream or creme fraiche.
Trim bottom of asparagus spears (I usually cut off the bottom inch or so). Put in baking dish with a decent amount of olive oil and generous salt and pepper. Toss until coated. The key to grilling these – and I realize that even admitting this says a lot about my IQ – is to put them perpendicular to the grate, so they don’t fall through. (Like I said: not too smart.) Cook for 4-5 minutes, rotating occasionally with a pair of tongs to cook them evenly. Sprinkle with grated Parmesan and serve.
Jenny Rosenstrach is the author of Dinner: A Love Story and the blog of the same name. She and her husband write The Providers column for Bon Appetit.