Grilled Zucchini and Leeks with Walnuts and Herbs

side walnut leek zucchini summer grill bon appétit vegan vegetarian pescatarian paleo dairy free wheat/gluten-free peanut free soy free no sugar added kosher

Alison Roman

Makes 4 servings

Source

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

Method

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.

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.

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.