Wash and pat dry the fresh peas in their pods. Toss in a bowl with a drizzle of olive oil.

Heat your grill to a medium-high temperature. Use tongs to arrange the pea pods across grill grates so they don’t fall in.

Grill for about 5 minutes on the first side, until blistered and dark in spots underneath. Flip pea pods over and repeat on second side, another 5 minutes, adding another minute or two if needed.

Transfer grilled peas to a serving plate. Season with salt, pepper, and lemon zest; nestle lemon wedges on the plate for those who want fresh juice on theirs.

There are two ways to serve these: Edamame-style: Serve in the closed pods, just like this, to be eaten “edamame-style” — i.e. holding the pod in your hand and popping the peas into your mouth, discarding the pod. Raft-style: Alternatively, you can peel open the pods, exposing the row of peas inside. With this method, season the insides as well with salt, pepper, and zest. Add the optional extras of mint and crumbled cheese.

Serve hot or warm.