Grilled Leeks and Zucchini with Walnuts and Herbs
Another way to add zip to a side dish and oomph to a dinner, suitable for any season. A bright lemon/oil dressing with garlic and toasted walnuts adds flavour and a bit of texture to favourite grilled vegetables. Adapted from Epicurious, don't hesitate to try a variety of vegetables for a different look every time.
Looking for more side dishes? Try Charred Leeks with Honey and Vinegar, too.
Ingredients
1/3 cup walnuts
2 large zucchini (about 1 pound), halved lengthwise or cut in rounds
2 large leeks, white and pale-green parts only, halved lengthwise with a tiny bit of root attached
Freshly ground black pepper
Kosher salt
5 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
1 garlic clove, chopped finely
Chopped parsley leaves for garnish (optional)
Method
Prepare the grill for medium-high heat. Toast the walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely.
Toss the warm walnuts with the chopped garlic, lemon juice, and 3 tablespoons oil in a large bowl. Season with salt and pepper.
Trim the root ends and most of the greens on the leeks. Cut the zucchini into the shape of your choice. Cutting them in long pieces make them easier to turn on the barbecue.
Brush the leeks and zucchini with the remaining 2 tablespoons oil. Season with salt and pepper. Grill the vegetables, turning often, until tender and charred in spots, 5-8 minutes for leeks, 8-10 minutes for zucchini.
Transfer the vegetables to a cutting board. Trim the roots from the leeks and cut the leeks and zucchini into bite-size pieces. Add the vegetables and parsley to a bowl with the walnuts and toss to combine. Season the vegetables with salt, pepper, and more lemon juice, if desired.
Another way to add zip to a side dish and oomph to a dinner, suitable for any season. A bright lemon/oil dressing with garlic and toasted walnuts adds flavour and a bit of texture to favourite grilled vegetables. Adapted from Epicurious, don't hesitate to try a variety of vegetables for a different look every time.
Looking for more side dishes? Try Charred Leeks with Honey and Vinegar, too.
Ingredients
1/3 cup walnuts
2 large zucchini (about 1 pound), halved lengthwise or cut in rounds
2 large leeks, white and pale-green parts only, halved lengthwise with a tiny bit of root attached
Freshly ground black pepper
Kosher salt
5 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
1 garlic clove, chopped finely
Chopped parsley leaves for garnish (optional)
Method
Prepare the grill for medium-high heat. Toast the walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely.
Toss the warm walnuts with the chopped garlic, lemon juice, and 3 tablespoons oil in a large bowl. Season with salt and pepper.
Trim the root ends and most of the greens on the leeks. Cut the zucchini into the shape of your choice. Cutting them in long pieces make them easier to turn on the barbecue.
Brush the leeks and zucchini with the remaining 2 tablespoons oil. Season with salt and pepper. Grill the vegetables, turning often, until tender and charred in spots, 5-8 minutes for leeks, 8-10 minutes for zucchini.
Transfer the vegetables to a cutting board. Trim the roots from the leeks and cut the leeks and zucchini into bite-size pieces. Add the vegetables and parsley to a bowl with the walnuts and toss to combine. Season the vegetables with salt, pepper, and more lemon juice, if desired.