Substitute your side salad for this zucchini and leek-filled side dish lightly coated in an olive oil herb dressing and topped with toasted walnuts. This would be ideally served as a side to the main protein, like fish, chicken, or even a meaty stew. The toasted walnuts provide crunch and a slightly bitter taste to round out the fresh dressing.
Because this dish is vegetarian and vegan friendly, it’s great to prepare for those who eat Paleo or not. Leeks are part of the onion family, so it has a bit of onion flavor but without the powerful onion taste. If you have a FODMAP intolerance, be cautious with leeks because they’re a high FODMAP food.
Pair this dish with a starchy vegetable, like sweet potatoes or butternut squash, alongside your protein portion.
Grilled Zucchini And Leeks With Herb Dressing Recipe
Serves: 4 Prep: 15 min Cook: 8 min
Ingredients
- 2 leeks, sliced lengthwise
- 2 zucchinis, sliced lengthwise
- 1/3 cup walnuts, toasted and crumbled
- 1/4 cup olive oil
- 1/4 cup fresh flat-leaf parsley, minced
- 1/4 cup fresh cilantro, minced
- Juice from 1 lemon
- 2 garlic cloves, minced
- Sea salt and freshly ground black pepper
Preparation
- Prepare the grill for medium-high heat.
- Season the vegetables to taste.
- Grill vegetables, often turning until tender for 5 to 8 minutes.
- Place the vegetables in a bowl with the chopped walnuts.
- Add in the olive oil, parsley, cilantro, lemon, garlic, and season to taste.
- Toss everything and serve.
Grilled Zucchini And Leeks With Herb Dressing Recipe
Ingredients
- 2 leeks sliced lengthwise
- 2 zucchinis sliced lengthwise
- 1/3 cup walnuts toasted and crumbled
- 1/4 cup olive oil
- 1/4 cup fresh flat-leaf parsley minced
- 1/4 cup fresh cilantro minced
- Juice from 1 lemon
- 2 garlic cloves minced
- Sea salt and freshly ground black pepper
Instructions
- Prepare the grill for medium-high heat.
- Season the vegetables to taste.Sea salt and freshly ground black pepper
- Grill vegetables, often turning until tender for 5 to 8 minutes.2 leeks, 2 zucchinis
- Place the vegetables in a bowl with the chopped walnuts.1/3 cup walnuts
- Add in the olive oil, parsley, cilantro, lemon, garlic, and season to taste.1/4 cup olive oil, 1/4 cup fresh flat-leaf parsley, 1/4 cup fresh cilantro, Juice from 1 lemon, 2 garlic cloves
- Toss everything and serve.