BLUE GOOSE FARM ~ Nicktown, PA

FROM OUR HANDS TO YOUR TABLE

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Grilled Zucchini & Leeks with Walnuts and Herbs

1/ 3 C walnuts

1 clove garlic, finely grated

2 T lemon juice

5 T olive oil, divided

salt and pepper

2 leeks, halved lengthwise; keep root intact

2 zucchini, halved lengthwise

½ C fresh parsley, lightly chopped

Prepare grill for medium-high heat. Meanwhile, toast walnut in a small skillet over medium heat, for 5 minutes or until fragrant. Chop nuts very coarsely and toss in a serving bowl with garlic, lemon juice, 3 T oil, and salt and pepper to taste. Set aside. Brush leek and zucchini with remaining 2 T oil; sprinkle with salt and pepper. Grill veggies, turning often, until tender and charred, 5-8 minutes for leeks, 8-10 minutes for zucchini. Transfer veggies to cutting board. Trim roots from leeks. Use a chef’s knife to chop leeks and zucchini into bite-size pieces. Add veggies and parsley to bowl with walnuts; toss to combine. Season with more salt and pepper or lemon juice if desired.