Grilled Courgettes and Leeks with Walnuts and Herbs

Grilled courgettes and leeks with walnuts and herbs

Embracing nature’s gifts…

I keep my recipes simple, leaving loads of room for improvisation and creativity, depending on what fresh ingredients I have to work with…

Marinated in lemon, garlic and oil, the courgettes and the leeks tossed with some walnuts and parsley,  can become a side dish or even a perfect meal.

Grilled courgettes and leeks with walnuts and herbs
Grilled courgettes and leeks with walnuts and herbs

Grilled Courgettes and Leeks with Walnuts and Herbs

Ingredients

½ cup walnuts

1 garlic clove, finely grated

2 tablespoons fresh lemon juice

5 tablespoons olive oil

sea salt, to taste

black pepper, freshly ground

2 leeks; large, white and pale-green parts only, halved lengthwise with some root attached

6 large courgettes (zucchini), halved lengthwise

½ cup flat-leaf parsley leaves, fresh with tender stems

Method

1. Preheat your oven’s grill to a medium-high heat.

2. Toast the walnuts in a dry — i.e. no butter or oil added — small pan over a medium heat, tossing often, until fragrant; about 5 minutes. Chop very coarsely. In a large bowl, toss the toasted and still warm walnuts with the garlic, lemon juice, and 3 tablespoons of oil. Season with salt and pepper.

3. For the vegetables: Brush the leeks and the courgettes with the remaining 2 tablespoons of oil. Season with salt and pepper. Grill in the oven, turning often, until tender, about 10 to 15 minutes.

4. Transfer the vegetables to a cutting board. Cut into bite-size pieces. Add the vegetables and the parsley to the bowl that contains the walnuts and toss to combine; season with salt, pepper, and more lemon juice, if desired

5. Serve warm or at room temperature.

Serves 4 as side dish. 

 

 

Grilled courgettes and leeks with walnuts and herbs
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