Recipe

Name Grilled Zucchini and Leeks with Walnuts and Herbs
Source
Course Vegetable
Original

1/3 cup walnuts
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
5 tablespoons olive oil, divided
2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
2 large zucchini, halved lengthwise
1/2 cup (lightly packed) fresh flat-leaf parsley leaves with tender stems
Kosher salt and freshly ground pepper

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.

Parsed Ingredients
whole fraction measure ingredient
1/3 cup walnuts
1 garlic clove, finely grated
2 tablespoon fresh lemon juice
5 tablespoon olive oil, divided
2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
2 large zucchini, halved lengthwise
1/2 cup (lightly packed) fresh flat-leaf parsley leaves with tender stems

Recipe List | Edit