This leek-heavy recipe is straight from the Bon Appetit website. The perfectly paired portions, grilled enough to soften the veg without completely turning it all to mush, tastes to me exactly like late summer should. Topped off with walnuts it leans into September taking with it the last remains of summer squash. Take a dive into leeks as a prominent flavor and see what you’ve been missing.
1/3 cup walnuts (easily omitted for non-nut consumers)
1 garlic clove, grated
2 tbsps fresh lemon juice
5 tbsps olive oil, divided
2 zucchini, halved lengthwise
Heat grill to medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing until fragrant, about 5 minutes. Coarsely chop toasted walnut and toss 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 frequently, 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 zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine. Season with more lemon juice, salt and pepper if desired. Enjoy immediately.