Grilled Vegetables


Grilled Zucchini & Leeks with Walnuts

by Andrés Dangond


  • 1/2 cup Walnuts, chopped
  • 1 garlic clove, finely grated
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons olive oil, divided
  • 2 large leeks, halved lengthwise with root attached, rinsed
  • 2 large zucchini, halved lengthwise
  • 1/4 cup parsley leaves
  • salt and ground pepper, to taste


Prep 5 |  Cook15 |  Serves: 4
  1. 1) Preheat Lynx Grill to medium-high heat, or 550 F
  2. 2) Toss walnuts with garlic, lemon juice, and 3 tbsp oil in a large bowl. Season with salt and pepper to taste.
  3. 3) Brush leeks and zucchini with the remaining 2 tbs olive oil. Season with salt and pepper to taste. Grill vegetables for around 6 minutes on each side
  4. 4) Transfer vegetables to a cutting board and cut leeks and zucchini into bite-size pieces. Combine vegetables and parsley with walnuts in a bowl. Season with more salt and lemon juice as desired. Service while warm.