Recipe: #MeatlessMonday Grilled LeeksAuthor: Chris Perrin
So, it must be grilling season because now we’re doing
This is a follow up to grilled green onions, a post in which I talked about the Well Done family’s desire to find new foods and grill them. The inspiration for this little gem struck in the grocery store when we were picking up some green onions.
Suddenly, Mrs. WellDone spots some nice, fresh leeks and asks “Would those be good grilled?”
Which then launched us into the following culinary adventure.
Grilled Leeks Recipe
My wife told me she found a two-stage approach online, which worked very well. All you need to do is blanch the leeks, then get them on the grill. Feel free to experiment with any spices you like to enhance the leeks flavor. Salt, pepper, and garlic powder are pretty classic around the Well Done household, but do whatever sounds good.
You will need:
- 2 leeks
- 2 tablespoons olive oil
- Garlic Salt
Preheat the grill.
Cut the leeks in half length wise and then again in half through the middle. Soak in water for a few minutes to remove some of the sand and grit.
Put into well salted, boiling water for two minutes. Remove and immediately (but gently) put into an ice bath.
Remove from the ice bath and path dry with paper towels, then drizzle the cut sides with half of the olive oil. Sprinkle with salt, pepper, and garlic powder.
Put the leeks on the grill cut side down and cook for 2-3 minutes. Drizzle the non-cut side with the rest of the olive oil and a bit more salt, pepper, and garlic powder. Flip and cook for another 2-3 minutes.
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