Grilled Zucchini and Leeks with Fresh Herbs
Ingredients:
1 garlic clove, finely grated
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 large zucchini (about 1 lb.), halved lengthwise
½ cup (lightly packed) fresh flat-leaf parsley leaves with tender stems
Directions:
- Prepare grill for medium-high heat.
- Mix garlic, lemon juice, and 3 tablespoons of 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.
