Grilled Cabbage with Carrots

This is the first time we have participated in a CSA. I am really enjoying the experience of receiving certain vegetables every week and then challenging myself to put them together in different ways. Cabbage and carrots always brings cole slaw to mind, but I'm not a big fan. I like my cabbage fresh but cooked. I found a recipe in an old Better Homes & Gardens magazine in my dentist's office. It got me thinking. Here's my adaptation.

This works best if you have a grill rack with smaller openings to set on top of your actual grill. You lose less that way.

1 small cabbage
3 small carrots
Olive oil

Peel carrots and shred very coarsley. Reserve.
Leaving the core attached, cut cabbage into 6 wedges. In a small bowl, combine 2 Tbs. olive oil with 1/2 tsp. salt and 5 or 6 grinds of the pepper mill (1/2 tsp.) Brush or rub gently onto the cabbage. Place over medium hot coals, or flame on a gas grill. Grill until tender, 6 to 8 minutes, turning once. Remove from grill, cut out cores and coarsley chop. Combine with carrots, drizzle with additional olive oil and salt and pepper to taste. Great at room temperature.