There is a concept for carrots, celery, and onion in french cooking called Mirepoix - or 'the holy trinity' in creole cooking. I always thought they were optional when I saw carrots and celery in a recipe, but I have been amazed recently at how much flavor is in each of them. This is just one permutation of that discovery.
Bring a pot of water to a boil and salt. Pull or cut the mozzarella into shreds and set aside.
Clean the carrots and cut to your fancy - rounds, thin sticks, whirls if you can pull it off. Peel if you must, but if you can simply clean them well, there is a lot of flavor to be had in the peel. Cut up the onion, too. I just peel it and cut it into slices. It falls apart in the water.
Throw them in the boiling water and cook until you can pierce the carrot with a fork. About 10-15 minutes.
Drain, throw together with the mozzarella and season with vinaigrette. How can boiled vegetables have so much flavor?! I find that with real ingredients like these - though they might not have the nutrition facts attached - you can know that its a good, healthy, and filling meal. Even with oil based dressing and cheese.