Sugar snap peas, ends snipped
1-2 T. Olive oil
Juice of 1/2 lemon
A sprinkling of Ground Coriander
Salt & pepper to taste
Since the carrots would take longer to cook than the peas, I steamed them in the microwave at 70% power for about 6 minutes. Then I mixed all ingredients together in a mixing bowl. Using a straining spoon to eliminate the excess liquid, I transferred the mixture to a grill basket, and cooked it on low heat, turning it often, until it was browned, maybe 15 -20 minutes.
I’m going to try to keep the grill going as long as I can before Old Man Winter comes along. ~Enjoy, Nancy