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Easy Grilled Carrots with Basil Vinaigrette (Vegan)

Lightly charred grilled carrots topped with tangy basil vinaigrette and crunchy almonds are a great way to up your summer side dish game. Grilled Carrots with Basil Vinaigrette

Summer is basically made for grilled vegetables. We pretty much live off a rotation of grilled asparagus, zucchini and summer squash marinated in balsamic vinaigrette, and grilled corn on the cob.

I started dreaming about what other, less popular vegetables, could be grilled and landed on carrots. Roast carrots are amazing, so why not grill them? It turns out they take on that same smoky sweet flavor and get perfectly tender. You can leave it at that, but I took it a step further and drizzled these grilled carrots with a zippy fresh basil vinaigrette to give it the feel of a more composed side dish.

I’ll be honest and confess that we ate these on the side of burgers, but they’d also be great with a grilled steak or my favorite  Moroccan Spiced Lamb. You could also serve them over a bed of couscous or quinoa for an easy vegetarian meal  (give them a nice sprinkle of feta for even more flavor).

Grilled Carrots with Basil Vinaigrette

How to grill carrots

Grilling carrots is really easy, so I’m surprised they aren’t more popular.

Start by scrubbing a small bunch of carrots – there’s no need to peel them. (Don’t worry about getting fancy and using multi-colored carrots like I did; the orange ones tasted the best anyway. Promise.)

Light your grill to low heat and lay the carrots on the grates crosswise so they don’t fall through. Grill them for 20 to 25 minutes, turning them 2 or 3 times as they cook so each side gets charred. The carrots are done when they’re fork-tender.

The basil vinaigrette recipe below is a great way to use up basil from your herb garden, and it has a really nice bright flavor. If you don’t have access to fresh basil, you can use this pesto vinaigrette instead.

Grilled Carrots with Basil Vinaigrette

Grilled Carrots with Basil Vinaigrette

Serves 4     adjust servings


  • 1 small bunch carrots (about 8)
  • 1 teaspoon olive oil
  • 2 tablespoons sliced almonds (optional)

For the Vinaigrette

  • 1 shallot, chopped
  • 1 garlic clove
  • 1 cup fresh basil
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • salt and pepper


Lightly brush the carrots with olive oil. Grill over low heat, turning occasionally, for 20-25 minutes or until tender and lightly charred.

While the carrots cook, prepare the vinaigrette. Add the shallot, garlic, basil, and vinegar to your blender. Blend on high, slowly drizzling in the oil, for about 45 seconds or until smooth. Season to taste with salt and pepper.

To serve, drizzle the carrots with vinaigrette. If desired, sprinkle with almonds.

Grilled Carrots with Basil Vinaigrette

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 169kcal Calories from fat 133
% Daily Value
Total Fat 15g 23%
Saturated Fat 2g 10%
Sodium 250mg 10%
Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 1g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

"Tunnel Of Love" Chocolate Bundt Cake ( Chocolate & Cheesecake Bundt Cake)

The Tunnel Of Love bundt cake.

No more deciding if you want cheesecake
or chocolate cake for dessert! That dilemma
has been solved with this decadent cake.
This is a chocolate cake with a chocolate chip
cheesecake filling and chocolate ganache icing!

 Shall we begin?

 Mix up the cake batter in a large bowl.

 Mix up the cheesecake filling
in a medium bowl.

 Stir in the mini chocolate chips.

 Layer ½ to ¾ of the cake batter into the
sprayed pan. Add the cheesecake filling in the
center keeping it away from the sides.

 Add the remaining cake batter.

 Bake for 45-50 minutes until the cake
tests done with a skewer.

 Let cool in the pan for 20 minutes before
inverting onto a cake platter. Let cool.

For the chocolate ganache icing,
micro the chocolate chips in the cream.

Stir until smooth and let cool a bit.

Glaze the cake.

Tempt everyone that passes.

Love at first bite! So delicious!

Chocolate cake…yum. Cheesecake…yum.
Chocolate Chips…yum. Chocolate Ganache…yum.
I think we have a winner!
“Tunnel Of Love” Chocolate Bundt Cake

Cake Batter
1 box chocolate cake mix
1 box instant chocolate pudding
1-¼ C water
½ C oil
3 XL eggs
In a large bowl mix all ingredients with
 an electric mixer for 3 minutes.
Cheesecake Filling:
8 oz cream cheese, room temperature
1 egg
⅓ C sugar
1 t vanilla extract
1 C mimi chocolate chips
Use the electric mixer to whip the cream
 cheese, egg, sugar, and vanilla until light
 and creamy. Stir in the chocolate chips. 

Ganache Frosting:
1 C chocolate chips
½ C heavy cream
Microwave for 40 seconds. stir until
melted and smooth. Let cool 10 minutes.
Drizzle over the top of the cake. Let it
set for 20 minutes before slicing. 
Layer about ¾ of  the cake batter into a
sprayed bundt pan. Carefully spoon on the
cheesecake filling around the middle, being
careful not to let it touch the sides of the pan.
 Top with the remaining batter. Bake @350º
 for 45-50 minutes, until a toothpick inserted
near the center comes out clean. Let cool
in the pan for 20 minutes before inverting
onto a plate. Let cool completely
before frosting or just dusting with
powdered sugar. 

Links: Between Naps On The Porch

Beer-Rye Crackers and Pickled Red Onion Hummus Plate

Homemade beer-rye crackers are super simple to make, with just four ingredients. They have an earthy-sweet flavor that goes great with pickled vegetables, like the red onions I enjoy on my favorite hummus.

I created this recipe for Sabra. Thank you for supporting the brands that keep me inspired in the kitchen. 

Homemade Beer-Rye Crackers and Pickled Red Onion Hummus Plate

I’m the kind of person who’s ready for dinner at 5 on the dot. It doesn’t matter what time I eat lunch or if I have an afternoon snack – when 5 o’clock rolls around, my stomach starts growling. Unfortunately, that doesn’t really mesh with real life, especially since a lot of nights I don’t even leave work until closer to 6. By the time I get home, I’m full-on hangry.

In the past, I’d use my ravenous hunger as an excuse to have dinner delivered – I’d literally be too hungry to cook – but this year we’ve been trying to cook at home more. I’ve found that having a hearty, easy-to-grab snack as soon as I get home has made a world of difference.

I try to plan something with an exciting flavor profile but that’s super simple to make, like these beer-rye crackers with pickled red onion hummus. That way, we can eat and relax for a few minutes while I get my head on straight and decompress from my day. It’s a nice break in the middle of our otherwise hectic evenings. By the time our “unofficial meal” is over, I’m ready to cook dinner at a more leisurely pace. I’ve actually started to enjoy cooking on weeknights more, since I’m not doing it under so much pressure.
Homemade Beer-Rye Crackers and Pickled Red Onion Hummus Plate
Our snack usually consists of a crispy component and some sort of a thick dip. Jicama sticks with guacamole, tortilla chips with fresh salsa, and pita or crackers with hummus are a few of my favorites.

One of the things I love about Sabra hummus is that there are a ton of different flavors available, so I never get bored. But it’s also really fun to use classic hummus as a blank slate for your own toppings!

This combo of pickled red onions (I always have them in my fridge – see my recipe here), corn, thinly shaved fennel, dill, and lemon oil was inspired by the  one I created on my trip to the Sabra headquarters last summer, and it’s still one of my favorites. It’s delicious with pita chips, but it’s even better with homemade beer-rye crackers! The earthy crackers have a slight sweetness to them from the beer, and they pair really well with the acidic onions and crisp fennel. Plus, they’re super simple to make and keep well in an airtight container or zip-top bag, so you can make a big batch that will last all week long.

Having a hearty snack later in the afternoon is such a simple idea, but it’s amazing what a difference it’s made for me. I definitely recommend giving it a try if you don’t already.
Homemade Beer-Rye Crackers and Pickled Red Onion Hummus Plate

Beer-Rye Crackers and Pickled Red Onion Hummus Plate

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Author: Lauren Keating

  • ½ cup hoppy beer, preferable ale
  • 1¾ cups dark rye flour
  • 1 teaspoon butter, at room temperature
  • 1 teaspoon caraway seeds, crushed
  • ½ teaspoon kosher salt
  1. Heat oven to 375ºF. Line two baking sheets with parchment.
  2. Combine all ingredients in a large bowl, stirring until all of the flour is incorporated and a thick, tacky dough forms.
  3. Divide the dough into 16 small balls, about the size of a large marble. Flatten each ball between your palms, then press into a thin round disk about ⅛-inch thick. Arrange on the prepared baking sheets. Prick the discs all over with the tines of a fork.
  4. Bake 10 minutes, or until lightly browned and crisp. Remove form the oven and transfer to a wire rack. Let cool completely.
  5. Store in an airtight container or zip-top bag.



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