Grilled Carrots a la Ottolenghi Makes 4 servings Yotam Ottolenghi, cookbook author and master of modern Middle Eastern cooking, is the inspiration for this scrumptious rendition of grilled carrots. 1 bunch slender carrots, trimmed (1 pound) 3 tablespoons olive oil 2 teaspoons honey 1 ½ teaspoons ground cumin 1 garlic clove, grated ½ teaspoon salt and generous grinding of pepper 1½ tablespoons red wine vinegar Peel carrots. If large, cut lengthwise to make slices no more than abou t ¾ - inch in diameter. Cook carrots in skillet of lightly salted water until just barely tender about 5 minutes. Drain. (Can be done ahead.) Whisk together oil, honey, cumin, garlic, salt, and pepper. Light a gas or charcoal grill. Brush carrots on both s ides with oil mixture and cook over high heat, until tender and nicely charred, about 5 minutes per side. Arrange on a platter and drizzle with the vinegar. Serve warm or at room temperature. Note: Carding Brook’s lovely multi - colored carrots are the perfect choice here.