Grilled Carrots topped with Dates, Pistachios, & Blue Cheese

In a medium bowl, combine the chopped dates, shelled and chopped pistachios, blue cheese crumbles, 1 tablespoon of olive oil, and 1 teaspoon of seasoned pepper. Mix well and set aside.

Preheat your grill to medium heat. Drizzle the cleaned and sliced carrots with the remaining 2 tablespoons of olive oil and sprinkle with the remaining 1 teaspoon of seasoned pepper. Cook the carrots on both sides on the preheated grill for about 4-5 minutes per side, or until they are slightly charred and tender. Remove the grilled carrots from the heat and transfer them to a serving plate.

Top the warm grilled carrots generously with the prepared date mixture. Garnish with fresh parsley, if desired. Serve immediately and enjoy!