Clean the vegetables, pat dry. Slice the carrots in half, keep the peppers whole. Place in bowl. Spray the vegetables with avocado oil, or simply use 1 tablespoon extra virgin oil olive and toss until evenly coated.
Once your grill is heated, place the vegetable on the lowest level and turn once you see char marks beginning to appear. Once the carrots and tender and the peppers are done, set aside to slightly cool. Consider carefully puncturing the smaller peppers to release some of the heat/steam built up if they have not burst open on the grill.

SALT:
Combine the salt and the Aketta in a small bowl, mix well. We use a ratio of 2:1 but you can experiment and see what you prefer.
Toss the vegetables in the Aketta umami salt and enjoy!