Grilled Zucchini and Leeks with Walnuts and Herbs Gluten Free

Grilled Zucchini and Leeks with Walnuts and Herbs Gluten Free

Ingredients

  • ½ cup walnuts
  • 1 garlic clove finely grated
  • 2 Tbsp. fresh lemon juice
  • 5 Tbsp. olive oil, divided
  • Kosher Salt and 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

Directions

  1. Prepare grill for medium-high heat.
  2. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely.
  3. Toss warm walnuts with garlic, lemon juice, and 3 Tbsp. oil in a large bowl; season with salt and pepper.
  4. Brush leeks and zucchini with remaining 2 tbsp. oil; season with salt and pepper.
  5. Grill vegetables, turning often, until tender and charred in spots. 5-8 minutes for leeks, 8-10 minutes for zucchini.
  6. Transfer vegetables to a cutting board.
  7. Trim roots from leeks and cut leeks and zucchini into bite-sized pieces.
  8. Add vegetables and parsley to a bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice.