Name: Grilled Zucchini and Leeks with Walnuts and Herbs
Yield: Makes 4 servings
Ingredients: 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

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.

Recipe notes

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