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Grilled Zucchini & Leeks

An easy side dish when you're grilling in the hot summer months - just grill up some zucchini and leeks, toss in a light, bright dressing, throw in a handful of herbs and you're set!


  • 1/3 cup walnuts

  • 1 garlic clove, pressed

  • 2 tablespoons fresh lemon juice

  • 5 tablespoons olive oil, divided

  • Kosher salt and freshly ground black pepper

  • 2 large leeks, white and pale-green parts only, halved lengthwise with some root attached

  • 2 zucchini (about 1 lb.), halved lengthwise or quartered if large

  • ½ cup (lightly packed) fresh flat-leaf parsley and/or mint leaves


  1. Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 Tbsp. oil in a large bowl; season with salt and pepper.

  2. Brush leeks and zucchini with remaining 2 Tbsp. oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5–8 minutes for leeks, 8–10 minutes for zucchini.

  3. Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.

Credit: Bon Appetit magazine, July 2014


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