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July 2014 Issue

Grilled Zucchini and Leeks with Walnuts and Herbs

Grilled zucchini and leeks with walnuts and herbs.
Grilled Zucchini and Leeks with Walnuts and HerbsRyan Liebe

We like the texture of the leeks and zucchini when left al dente-if grilled too long, they'll both go floppy.


Makes 4 servings

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

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 tablespoons oil in a large bowl; season with salt and pepper.

Step 2

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.

Step 3

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.

How would you rate Grilled Zucchini and Leeks with Walnuts and Herbs?

  • I loved the walnuts in this recipe. I thought I was going to love this one but I won't be making it again. It lacked flavor and the texture was strange, the leek needed to cook longer and then the zucchini needed to cook less.

    • litzie

    • San Diego, CA

    • 9/12/2019

  • Would definitely make it again (have made it twice already!). I substituted the parsley for mint because that's what I had and the result was amazing. Also, I misread the recipe and ended up toasting the garlic with the walnuts in olive oil.

    • paolabertorelli

    • Caracas, Venezuela

    • 4/25/2018

  • Very easy and and a great concept, but to me, this was good but not spectacular. I grilled the vegetables several hours ahead and then dressed the salad just before serving. Perhaps if it had been dressed "warm", the flavors would have been enhanced.

    • jsbjk

    • Winnetka, IL

    • 7/27/2015

  • I didn't really like this recipe, but my company did so I'll keep it around. The problem I had with it was, perhaps, that I didn't grill the vegetables on an outdoor grill, but on a grill on the stove top. Because I'm reducing sodium content, there just wasn't much flavor, besides the sour taste of the lemon juice (which I don't care for). But it was an easy, simple recipe that's good for a quick meal.

    • MarcyW1a

    • 7/16/2015

  • Excellent way to use up surplus zucchini! Delicious combination and even better the next day.

    • sharpiekat

    • Fairfax, VA

    • 9/3/2014

  • Delicious! Easy to prepare and great flavours. Will make this again and again!

    • lpdc

    • frankfurt

    • 7/14/2014

  • Very easy to prepare, I replaced the walnuts with pecans because that is what i had on hand and tasted great. Would definitely make again, light, fresh and filling.

    • Insight101

    • San Francisco, CA

    • 7/8/2014

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