Grilled Carrots and Fennel with Garlic-Ginger Soy Vinaigrette

Serves 4-6

4 medium carrots (peeled)

8 (¼-inch thick) slices fennel

Olive oil (for drizzling)

Salt and pepper (to taste)

Garlic-Ginger Soy Vinaigrette:

¼ cup soy sauce

¼ cup sesame seed oil

¼ cup extra-virgin olive oil

¼ cup rice wine vinegar

1 tablespoon lime juice

3 cloves garlic minced

1 tablespoon grated fresh ginger

1 teaspoon toasted sesame seeds

Salt and pepper (to taste)

1. Steam carrots and fennel slices until slightly tender.
2. Place carrots and fennel slices on a baking sheet. Drizzle with oil. Season with salt and pepper. Toss well to coat.
3. Place carrots on hot, oiled grill grate and grill for approximately 3-5 minutes, turning often. Place fennel in an oiled grill basket, and grill for approximately 4 minutes per side.
4. To prepare vinaigrette, whisk together all ingredients in a small bowl. Season with salt and pepper to taste.
5. Cut carrots into diagonal slices and place in a large serving bowl. Add fennel slices. Drizzle with vinaigrette. Toss well to coat.