Grilled Zucchini and Leeks with Walnuts and Herbs

salmon leeks and zucchini

salmon leeks and zucchini

This vegetable dish has the most amazing flavor. The leeks get crispy on the grill and the texture with the smoky flavor is unique and yummy!


Course: Main Course

 Serves: 4


  • 1/3 cup walnuts
  • 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
  • 1/2 cup (lightly packed) fresh flat-leaf parsley leaves with tender stems


  • 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.



Recipe Type: Tags:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Buttery-Cauliflower-Rice-Pilaf-Low-Carb-Gluten-Free-Peace-Love-and-Low-Carb

    Buttery Cauliflower Rice Pilaf

  • Zucchini Ribbons with Kalamata Olives & Sundried Tomatoes

    Zucchini Ribbons with Kalamata Olives & Sundried Tomatoes



  • brussel sprouts

    Bacon Brussel Sprouts

  • roasted cream acorn squash

    Parmesan Roasted Squash

Archives Tags

Comment (1)

Leave a Reply

Your email address will not be published. Required fields are marked *