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
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.
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.
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