Grilled Zucchini and Leeks with Walnuts and Herbs

By Cubby

Ingredients

• 1/3 cup walnuts
• 1 garlic clove, finely grated
• 2 tbsp fresh lemon juice
• 5 tbsp 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
• 1/2 cup (lightly packed) fresh flat-leaf parsley leaves with tender stems

Details

Servings 4
Adapted from bonappetit.com

Preparation

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 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.