Grilled Vegetables with Romesco Pesto

By miss5elements

Ingredients

• 4 leeks, green ends trimmed
• 2 T EVOO2
• 1/2 t kosher salt
• 1/4 t freshly ground pepper
• 2 med zucchini, cut diagonally into 1/2" thick slices
• 2 baby eggplants, cut diagonally into 1/2" thick slices
• 1/2 c romesco pesto

Details

Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from oprah.com

Preparation

Step 1

1. Place leeks in a lg bowl filled w/cold H2O.
2. Let stand 20 min; rinse under running H2O to flush out any remaining sand.
3. Preheat grill or grill pan to medium high heat.
4. In a lg bowl, combine EVOO, salt & pepper.
5. Add zucchini & eggplant, tossing until coated.
6. Grill vegetables 8-10 min, turning occasionally, until leeks are charred, and zucchini & eggplant are tender.
7. Peel off charred leek leaves.
8. Arrange all vegetables on a platter w/ romesco pesto in a bowl on the side.
9. To eat, dip vegetables into romesco or spoon onto each one individually.