Grilled Zucchini and Leeks with Walnuts and Herbs

Name: Grilled Zucchini and Leeks with Walnuts and Herbs
Ingredients: 1/3 cup walnuts; 1 garlic clove, finely grated; 2 tablespoons fresh lemon juice; 5 tablespoons olive oil, divided; Kosher salt; Freshly ground black pepper; 2 large leeks, white and pale-green parts only, halved lengthwise with some root attached; 2 large zucchini (about 1 pound), halved lengthwise; 1/2 cup (lightly packed) fresh flat-leaf parsley leaves with tender stems

3.4

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www.epicurious.com

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Servings: 4

Author : Alison Roman

side walnut leek

Grilled Zucchini and Leeks with Walnuts and Herbs

Ingredients

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1/3 cup walnuts1 garlic clove, finely grated2 tablespoons fresh lemon juice5 tablespoons olive oil, dividedKosher saltFreshly ground black pepper2 large leeks, white and pale-green parts only, halved lengthwise with some root attached2 large zucchini (about 1 pound), halved lengthwise1/2 cup (lightly packed) fresh flat-leaf parsley leaves with tender stems

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Instructions

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Step 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 tablespoons oil in a large bowl; season with salt and pepper.

Step 2

Brush leeks and zucchini with remaining 2 tablespoons 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.

Step 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.