Grilled Carrots with Za'atar, Labneh, and Olive Oil
As carrots are conical, cooking whole ones evenly can be tricky. This grilling method combines direct and indirect heat to cook them thoroughly, top to tip. Labneh is used to match the Middle Eastern za’atar, but it can be swapped with another spreadable cheese to pair with different spices—for example, soft goat cheese with herbs de Provence, or ricotta with chopped parsley and red chili flakes.
Ingredients
- 2 pounds medium multi-colored carrots peeled and ends trimmed
- Olive oil
- Kosher salt
- Black pepper
- 1 cup labneh
- 1 tablespoon lemon zest
- 1-2 tablespoons za’atar
- Flaky sea salt
- Chopped carrot tops optional
Instructions
- ►Preheat a grill to medium-high. If using a gas grill, turn off all but one section of flame under the grates. For a charcoal grill, bank the coals to one side of the kettle.
- ►Toss carrots with 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Place on the grill, positioned directly over the heat. Grill carrots, turning often until they are charred in spots, 7-10 minutes. Transfer to grate away from direct heat, cover grill, and cook until tender, 15-20 minutes. Remove from grill and cool to room temperature.
- ►Smear labneh over the surface of a serving platter. Drizzle with olive oil and sprinkle with lemon zest. Arrange grilled carrots on top. Sprinkle with za’atar, flaky sea salt, and carrot tops, if using.