1/3cupchopped fresh herbssuch as basil, oregano, dill and mint
Instructions
Preheat grill to medium or one chimney of coals.
Cut each cabbage half into quarters cutting through the core so each wedge holds together on the grill. Slice the onion into1/4 inch thick half rings. Brush Cabbage, carrots and onion with 2 Tbsp olive oil and sprinkle with salt and freshly ground black pepper.
Grill the vegetables uncovered until they are lightly charred and begin to soften, about 10 - 15 minutes. Turn occasionally for equal charring. Use a vegetable basket for the onions.
Juice the lemon halves into a large bowl. Add remaining 3 Tbsp extra virgin olive oil, honey, and a pinch of salt and pepper and whisk to combine. Stir in the herbs.
Chop the grilled cabbage and onion into quarter inch pieces and slice the carrots into thin round disks. Add the grilled vegetables to the vinaigrette and toss to combine. Season with salt and pepper to taste. Serve at room temperature.