Grilled Zucchini and Leeks with Walnuts and Herbs
We like the texture of the leeks and zucchini when left al dente—if grilled too long, they’ll both go floppy. 4 Servings cup walnuts garlic clove, finely grated tablespoons fresh lemon juice tablespoons olive oil, divided Kosher salt and freshly ground black pepper large leeks, white and pale-green parts …
Janet Bradley flipped this story into Salads•3570d